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Grilled-Kaipen Wrapped Sea Bass with Somen Noodles and Cilantro Vinaigrette

By Charlie Trotter, Charlie Trotter Restaurant, Chicago, IL
  • 1 sheet Kaipen, soaked in cold water
  • 4 3-ounce pieces sea bass
  • 1/2 cup olive oil
  • 1/4 cup sesame oil
  • 1/4 cup grapeseed oil
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 1/2 cup cilantro leaves, chopped
  • 2 tablespoons black sesame seeds
  • salt and pepper
  • 8 ounces buckwheat somen noodles, cooked and chilled
  • 3 cups shredded romaine lettuce
  • 2 stalks celery, diced
  • 1/4 cup minced red onion

To Prepare the Vinaigrette:

Puree the olive oil, sesame and grapeseed oils with the rice wine vinegar, lemon juice, lime juice, ginger, garlic, cilantro and sesame seed until smooth. Season the vinaigrette to taste with salt and pepper.

To Prepare the Sea Bass:

Cut the kaipen into pieces large enough to completely individually wrap the sea bass pieces. Brush the sea bass with some of the vinaigrette and wrap tightly in the kaipen sheets. Place on a moderate flame for 3 minutes on each side or until the fish is just cooked.

To Assemble:

Arrange some of the noodle mixture in the center of each plate. Place a piece of the kaipen wrapped sea bass over the noodles. Spoon the remaining vinaigrette over the fish and around the plate.

Serves 4.