Here is another great recipe for those warm summer nights.  Not too heavy but packed with a lots of flavor.  The whole dish is mediterranean in the raw ingredients with farro, peas, tomatoes, squash, but then takes you down the road of asia for a little twist.  This sauce recipe is combining the fresh garden tomatoes with some fermented miso spicy paste that again takes you in a direction you might not have expected.  Here is the recipe I hope you enjoy it!


1lb sea bass cut into 4 4oz pieces
2 cups of chicken stock
3 heriloom tomatoes grilled
1/4 cup of ssamjang
4 tbsp of butter
salt to taste 

1 cup of farro cooked
1 cup of fava beans blanched and peeled
1 cup of fresh peas blanched
1 onion cut in half sliced thin
2 8 ball yellow squashed small diced
2 tbsp of olive oil
2 tbsp of butter plus 2 tbsp more
1/3 cup chicken stock
splash of soy sauce
2 tbsp of chopped cilantro and mint
salt and pepper to taste

For the Ssamjang Tomato Sauce

Preheat grill until hot.  Then take your tomatoes and char them good so they have a nice blackened exterior.  Then place the tomatoes in a small pot with chicken stock and ssamjang.  Bring to a boil and turn down to a simmer.  Cook for about 15-20 minutes and then puree in a vitamix.  While the blender is running add the butter.  Adjust the seasoning with salt if need be.  Set aside and keep warm.

To Finish,

In a saute pan on medium high heat add oil.  Season bass with salt on both sides and place fillet side down in the pan.  Cook for 5-6 minutes on that side.  Meanwhile in a large saute pan add 2 tbsp of oil and butter along with onions, and squash to the pan.  Cook for 3-4 minutes and then add farro chicken stock, and a splash of soy.  Cook for 3 minutes and then add the fava, and peas.  Cook for 1-2 minutes and add your herbs and butter.  Toss well so everything is distributed and hot.  Adjust seasoning with salt and pepper.  Place a few spoonfuls of the farro on to the plate.  Flip the fish over for 20 seconds on the other side.  Take the fish out and drain on a paper towel and then place on the plate.  Spoon some of the tomato ssamjang sauce over the fish.  Finish with some cilantro and flowers on top of the farro.  Serve and enjoy!

seabass.jpeg

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