Chef Doctulero's sake kasu sea bass with sushi rice, red pepper relish and spinach

Yield: 4 servings INGREDIENTS 1/4 cup sake kasu; see cook's notes

2 cups water

4(5-6ounces each) fillets Chilean sea bass or other firm-flesh fish

4 cups cooked sushi rice; recipe below

Red pepper relish; recipe below

4 tablespoons olive oil, divided use

8cups clean spinach, thick stems removed

Salt and freshly ground pepper to taste

Cook's notes: Sake kasu is the lees (residual yeast) left over from sake production. It is sold at many Asian markets and online. If desired, substitute white miso (sold at natural food stores, Japanese markets and some supermarkets).

PROCEDURE

1. In a large, nonreactive bowl, combine sake kasu and water (you may need to work it in with your hands to dissolve it). Add fish and marinate, covered in refrigerator, 4-6 hours.

2. Prepare sushi rice and red pepper relish.

3. Preheat oven to 450 degrees. In a hot, large, deep, nonstick, ovenproof skillet, heat half of oil on high heat. Remove fish from marinade. Sear both sides of fish, browning the surface, then bake in preheated oven 6-8minutes or until just cooked through (time varies depending on thickness of fish).

4. Heat remaining olive oil in large, deep skillet. Add spinach and cook, tossing frequently, until leaves are soft and wilted. Season with salt and pepper. Place spinach and sushi rice on 4 dinner plates. Remove fish from oven; place on plates. Add about 4 tablespoons of relish on each plate and serve.

Source: Mike Doctulero, executive chef and owner of Mah Jongs with Chef Mike, Costa Mesa

Red pepper relish

Yield: About 2 cups

INGREDIENTS

2red bell peppers, stems and seeds removed, cut into 1/4-inch dice

1 green or red jalapeño, stem and seeds removed, cut into 1/4-inch dice; see cook's notes

1 cup sugar

1whole (small) lemon, cut into 4pieces, any seeds removed

1 cup water

1 cup seasoned rice wine vinegar

Cook's notes: Doctulero uses a fresh Fresno chile; they are bright red and shaped very much like a jalapeño. Many supermarkets with large produce sections stock them. If you prefer more spicy heat, increase the amount of jalapeño.

PROCEDURE

1. Place all ingredients into a large, deep, nonstick skillet. Simmer slowly on medium-low heat until sugar dissolves, stirring occasionally, until mixture reduces to a marmalade consistency, about 20-30 minutes. Remove lemons.

Source: Doctulero

Sushi rice

INGREDIENTS

2cups raw Japanese sushi rice (such as Nishiki) Water

1/4 cup seasoned rice vinegar

Cook's notes: Be sure to use seasoned rice vinegar rather than plain rice vinegar. Seasoned rice vinegar contains sugar (sometimes corn syrup) and salt.

PROCEDURE

1. Rinse the sushi rice in a strainer or colander under cold running water until it runs clear. Drain. Place in rice cooker; add water to 1 inch above the top of the rice; cover and cook. Allow it to rest 10minutes.

2. Transfer rice to a large, shallow bowl; using a diagonal slicing motion, gently cut into rice with a wooden paddle (use a shallow wooden spoon if you don't have a paddle). Pour seasoned rice vinegar over top of rice. “Cut” rice with paddle several times to evenly distribute vinegar, taking care not to mash or flatten the rice. If you mix too much, the grains can break down and become a bit gluey instead of having the proper sticky texture. Gently turn rice over from time to time with paddle so it cools evenly.

Source: Doctulero

Yield:

4-6 servings

PHOTO BY CURT NORRIS Chef Mike Doctulero's recipe for sea bass uses sake kasu, the residual yeast left over from sake production, in a simple marinade. A quick sear and six-eight minutes in the oven are all the cooking needed.