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Show 10.09
Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Chilean Sea Bass w/ Unagi-Ginger Sauce, Heart-shaped Rice, Stir Fried Green Beans with Red Bell Peppers & Heart-shaped Cinnamon Sugar Chips w/ Ice Cream
Guest Chefs Michelle Verdadero & Donnie Ibarrientos

Chilean Sea Bass w/Unagi-Ginger Sauce with Heart-shaped Rice
1 lb       - Chilean Sea Bass steak
1/4 tsp  - freshly minced ginger
1 tbl      - vegetable or canola oil
1/4 tsp  - granulated garlic, dried
1 tbl      - unagi sauce, prepared
2 pinches of freshly ground black pepper
1 pinch of finely chopped green onions (optional)
1 pinch of red pickled ginger (optional)
Togarashi (chili pepper) or furikake seasoning for garnish

Heat oil on medium-low heat. Blot excess moisture on the surface the fish. Sprinkle the granulated garlic and a pinch of black pepper on each side. Cook fish for 5 minutes on each side; about 1-2 minutes longer if the fish is thicker than 2 inches. Remove fish from the pan and place a piece on each plate. In the pan, add the ginger to the oil and sauté for about 30 seconds to flavor the oil. Add the unagi sauce and heat until it starts to bubble. Pour the sauce over the fish. Add green onions in the middle of the fish for garnish and extra flavor.

Serve with steamed rice (use a heart-shape cookie cutter to mold the rice). You can place a pinch of red pickled ginger in the center. If desired, sprinkle togarashi or furikake season around the rice.

Stir Fried Green Beans with Red Bell Peppers
1 big handful of green beans
1/2 red bell pepper, julienned
1 tbl vegetable oil
1 garlic clove, minced
1/4 tsp ginger
1 tsp oyster sauce
A few dashes of toasted sesame seeds (optional)

Heat oil at medium-low heat. Add garlic and ginger and sauté until golden brown. Add the green beans and stir fry until they start turning a darker shade of green. Stir in the red bell peppers and toss until heated. Drizzle the oyster sauce over the vegetables and toss them until they are lightly glazed. If desired, place on plate and sprinkle toasted sesame seeds over the vegetables.

Heart-shaped Cinnamon Sugar Chips with ice cream
1 medium-sized heart-shaped cookie cutter
2 medium-sized flour tortillas
1 tbl vegetable oil
Cinnamon sugar mix - 1/4 cup sugar and 1-1/4 tsp ground cinnamon (or more cinnamon for added spice)
Two scoops of vanilla ice cream (or viewer's favorite flavor)
4 strawberries, sliced (optional)
Vanilla frosting (optional)

Heat oil to medium heat. Cut out hearts out of the flour tortillas using the cookie cutter. Fry them until golden brown, making sure to press down any air pockets that form. Plate each scoop of ice cream and arrange the strawberries around each one. While still warm, immediately sprinkle the cinnamon sugar mixture on both sides of the chips and stick on each ice cream.

To make it fun, each person can write a romantic message on his/her chip. Put 2 tablespoons of frosting in a zip lock bag and press the frosting on one bottom corner. Snip the same corner, creating a small hole. Twist the bag at the top of the frosting and gently press against it to start writing.