For some reason people in Japan love Italian cuisine. This recipe was inspired by a famous Italian dish called “acqua pazza (crazy water)”. Steaming with wine and adding curry flavour can reduce the smell of fish, though I don’t think that Mediterranean sea bass is very smelly.
You can use tomatoes instead of red peppers. It could also be nice to add coconut milk, which I want to try next time.
Ingredients for Wine-Steamed Mediterranean Sea Bass:
- Mediterranean Sea Bass: 1
- Onion: 1 small size
- Red Pepper: 1 medium size
- Mushroom: 4 pieces
- Garlic: 1 clove
- Olive Oil: 2 tablespoons
- White Wine: 2 tablespoons
- Water: 200 ml
- Curry Powder: ½ teaspoons
- Bay Leaf: 1
- Salt and Black Pepper
- Rinse the Mediterranean sea bass and drain it, remove the water with a kitchen towel.
- Add salt on the fish (two sides) and rest it for 10 minutes in order to remove the fishy smell.
- Chop up the garlic and chop the vegetables into small pieces.
How to Cook Wine-Steamed Mediterranean Sea Bass:
- Heat the olive oil in a frying pan, and cook the fish on a high heat about 1 minute or until the bottom skin gets coloured and crispy.
- Turn it over, cook the other side in the same way.
- Add the cut vegetables and chopped garlic, white wine.
- Turn the heat down to medium, sprinkle the curry powder, add the water and a bay leaf.
- Put the lid on and cook for about 10 minutes.
- Season with salt and black pepper and serve it.