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Sashimi of Sea Bass w/ Blood Orange & Ginger Vinaigrette

Posted on Friday, January 30, 2009

Today a quick post on how to wow your guests in 5 minutes or less. This is not the kind of dish you can pull from your sleeve at a moment’s notice but with a little planning, pristine fish and inspiration – the results are 3 michelin stars worth. The secret of this great appetizer lies in the delicate balance between the melodic Banyul vinegar, the funk of grated ginger, the rhapsodic blood orange and the deep undertone of soy sauce as hypnotic bassline. Add a few textural nuances here and there and you’ve got music for your tastebuds. That’s a Z-minor for the ones of you in the know.

Banyuls vinegar has a haunting walnut flavor with hints of gingerbread and vanilla and develops a deep woody aroma after being aged in oak barrels for five years. It comes from the Pyrenees, close to Spain, close to home [insert nostalgic moans here]. I recommend it strongly for this dish, otherwise sherry vinegar will do. Just don’t use crap or i will snap!

I’m voluntarily keeping this 5 minutes dish in the 5 minutes post category. Does that make me a 5 minutes man? Oh gawd!
Sashimi of Sea Bass w/ Blood Orange & Ginger Vinaigrette

(Serves 4)

  • 8 ounces fresh black sea bass filet, thinly sliced
  • 1 blood orange

Ginger vinaigrette:

  • 2 teaspoon extra virgin olive oil
  • 2 teaspoon Banyuls vinegar
  • 1/2 teaspoon grated ginger, using a microplane grater
  • 1/2 teaspoon grated garlic
  • 2 teaspoons soy sauce
  • salt & black pepper
Garnish:
  • scallions, thinly sliced
  • chives, finely chopped
  • baby mache
  • poppyseeds

Combine all the ingredients for the vinaigrette and mix well. Arrange the fish on 4 small plates. Add the blood orange. Drizzle the vinaigrette evenly over the fish. Garnish and serve. Enjoy!

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Friday, January 30th, 2009 Uncategorized
  • pleasurepalate

    I love the colors and I can only imagine how good this really tastes.

  • Emily

    Lovely, lovely, lovely. It’s beautifully presented! When are you going to be on Top Chef?

    I like the sound of this vinegar.

  • natalie

    wow! beautiful! looks delish!

  • Elle

    Beautiful colors and flavors in this one! The Banyuls vinegar sounds wonderful, too.

  • Peter M

    St. Zen, you really hit the thesaurus on this post, eh? lol

    The sound of this vinegar sounds wonderful and I’m in the mood for more seafood after this.

    I’ve got the perfect Greek wine for this too!

  • Colloquial Cook

    Non, ne prends pas le vin grec de Peter! Donne moi cinq minutes et je te trouve quelque chose de plus agréable 😀

  • Ginny

    Gorgeous! Plus I can imagine quite yummy! :)

  • doggybloggy

    You are the best! (insert ass kissing sound here)

  • 5 Star Foodie

    This is definitely worth 3 michelin stars or 5 mobil stars. Delicious – I imagine the flavors are just insanely wonderful.

  • Mike of Mike’s Table

    I was excited because I finally got my hands on blood oranges. Now I just need everything else, lol! That looks amazing though…the color, the plating…and the flavor sounds fantastic

  • Marc @ NoRecipes

    Nicely done! I’m so curious about the vinegar now. Where can we get it in NYC?

  • Catherine Wilkinson

    What did I just read? Was that what is known as…food porn?
    Like Emily said, when are you up for Top Chef? Get in there and win that thing!
    I know someone who has that vinegar and I’m going to steal it.

  • pigpigscorner

    Wow wow! This looks and sounds amazing! The Banyuls vinegar sounds like it has an amazing blend of flavours.

  • Manggy

    Yes, yes! You are following in the footsteps of Rachael Ray. Kidding! Don’t strike me! 😛 You might have to strike for my use of cheap vinegars, though…

  • Stacey Snacks

    This is even better than a bacon pizza!
    I will be searching for that special vinegar.

  • [eatingclub] vancouver || js

    Beeautiful!

  • Cynthia

    What an exquisite presentation. I’ve bookmarked this to make sometime. I’ve never seen blood orange in these parts :S

  • Cindy. Lo.

    I’ve always wanted to make sashimi at home..
    But one problem here…my knife skills….I might just slaughter the fish into chuncky pieces..

  • peter

    THAT’S what I’m talking about. I have everything but the bass… maybe Monday… Damn you, you’ve ruined my weekend.

  • Sweet Charity

    love your intro for this dish. not sure if you intended it to be funny, but i definitely laughed a little water out my nose when I read “z-minor”. frig!
    looks tasty- any other fish lend themselves well to this??

  • glamah16

    I have to try that vinegar.Looks wonderful.

  • Yummi Yanni

    You’re the Man! No matter if of the 5min variety or not…just kidding. I’m most definately going to do this. Awesome.

  • §pinzer

    omg this is what i call simply orgasmic!! !!!11oneoneone

  • Chicopea

    Zen its time to start a music blog 😉 Love the color coordination here. super!

  • Manger La Ville

    This sounds amazing. Blood oranges are in season, and I am happy to see them in use. The combination of blood oranges and fresh sashimi sounds great. I want that vinegar, I love the idea of it being kinda walnut-y in flavor.

  • Elra

    Sophisticated, visually beautiful, and melt in your mouth …. what more one can ask for?
    Cheers,
    Elra

  • Clumbsy Cookie

    Should I also write a five minute comment, or can I just say it sounds (and looks) amazing!!!

  • we are never full

    “don’t use crap or i’ll snap” – classic.

    we’ve been to banyuls and i wish we brought some of the vinegar (and the wine) back. it’s a beautiful area of the world.

  • Giff

    You have delicate, melodic, funk, rhapsodic, blood, deep and hypnotic all in one sentence.

    it all becomes clear.

    I don’t want to know how much that vinegar costs 😉

  • Mochachocolata Rita

    ssssssssashimmmiii???? this word would’ve scared me a month ago. but now…hahhh!!! i’ll down this in no time. off the floor (thanks for dropping all the plates for me. you know me. i like em dirrrty hehe)

  • Heather

    This is so pretty, almost couldn’t eat it. Almost.

  • Kate

    I can just only imagine how fantastic that would taste. Great colours, gr8 flavours, very appealing to eye … I’d say not 3 but 5 star !!

  • Parker

    Very pretty and colorful`

  • foodhuntress79

    That vinegar is making me curious.

    I am starting to think, are sashimi and ceviche in fact, siblings thrown into the opposite sides of the world?

  • cook eat FRET

    and perfect for the diet conscious crowd…

    love it
    love you

  • Anonymous

    Oh thanks, i appriciate that!