Score the skin of the bass (if whole fillet) and coat with egg wash that is seasoned with salt and pepper. Cover with rice flakes on skin side. Cook fish in saute pan with 1 tablespoon of oil, rice flake side down until golden brown, flip and continue until done (golden brown). Saute mushrooms and 1 tablespoon of oil in saute pan over medium-high heat. Season with salt and pepper and reserve. Dredge eggplant in Wondra flour, deep fry in oil until golden and reserve. Saute shallots with black cumin in butter until translucent, add the reserved mushrooms and saute. Add pea shoots to wilt, then the tomato dice, reserved eggplant and toss. Place vegetable in center of plate and top with the bass and drizzle with the sauce. Serve
Sauce:
In a medium saucepan, sweat onion, garlic and ginger. Make a paste with spices and water to moisten. Add to onion mix and sweat. Add fish fumet and simmer for 30 minutes. Finish with coconut milk and tamarind. Do not boil. Simmer until flavors are balanced. Pass through fine mesh strainer Yield:2 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	810.69 Kcal (3394 kJ)
Calories from fat	351.97 Kcal
		% Daily Value*
Total Fat	39.11g	60%
Cholesterol	19.25mg	6%
Sodium	675.05mg	28%
Potassium	707.13mg	15%
Total Carbs	91.38g	30%
Sugars	9.57g	38%
Dietary Fiber	5.74g	23%
Protein	25.02g	50%
Vitamin C	6.1mg	10%
Iron	4.8mg	27%
Calcium	60.4mg	6%

Amount Per 100 g
Calories	181.21 Kcal (759 kJ)
Calories from fat	78.68 Kcal
		% Daily Value*
Total Fat	8.74g	60%
Cholesterol	4.3mg	6%
Sodium	150.9mg	28%
Potassium	158.07mg	15%
Total Carbs	20.43g	30%
Sugars	2.14g	38%
Dietary Fiber	1.28g	23%
Protein	5.59g	50%
Vitamin C	1.4mg	10%
Iron	1.1mg	27%
Calcium	13.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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