A Thai Inspired Dish!
4 (6-8 0z) servings, Chilean Sea Bass
4 cedar cooking planks (soak in water for 2-3 hours)
3/4 cup mirin (sweet rice wine)
2 tbsp hoisin sauce
2 tsp soy sauce
2 tsp garlic pressed
2 tsp fresh grated ginger
1 tsp lemon grass puree (I use Gourmet Garden)
1 tsp fresh lime zest
4 kaffir lime leaves ( leave whole)
pinch of pepper
In a small mixing bowl, add all the ingredients for the Thai Marinade and whisk. Place fish and marinade in a plastic freezer bag, and remove excess air out before sealing the bag. ( Marinade for a few hours). Soak the cedar planks for a few hours in cold water before you grill. Take the planks out of the water and drain. Place marinated sea bass on the planks and set on hot outdoor grill. Baste the sea bass occasionally during cooking with the left over marinade, no need to turn the fish. Cook with the lid down for about 20- 25 minutes, depending on the thickness of the fish. Serve on the cedar plank.