Thai Marinade Ingredients
·    2 tbsp Grated ginger root
·    2 tbsp peeled and chopped garlic
·    3 tbsp honey
·    2 tbsp Orange Zest
·    2 tsp Dried Crushed Chilies
·    5 oz Soy Sauce
·    8 oz Sake
·    2 oz sesame oil (for marinade)
Chilean Sea Bass Ingredients
·    8 oz Chilean Sea bass with Skin Removed
·    1 oz Sesame Oil (for cooking)
 
Method

Thai Marinade
Combine all ingredients and chill. Marinade will keep for 14 days if refrigerated. Marinade Sea Bass for minimum of four hours.
Sauté
Heat sauté pan on medium and add sesame oil. Make sure not to over heat the oil.  Pat the pan dry with a paper towel. Place marinated bass in the sauté pan and brown one side well and then flip over and place in an oven (preheat oven to 350 degrees).  Bake in the oven for 5-7 minutes (less time for thin filets).
*Sauté pan must be oven proof for this method.
Grilled
Remove bass from marinade and place on a greased grill. Brown well on both sides. Depending on the heat of the grill total cooking time should be about 8-10 minutes.
 
Cilantro Soba Noodles
Red Pepper Broth Ingredients
·    ¼ tbsp
·    2 ¼ oz white onion
·    ¾ tsp fresh garlic
·    ½ tsp cumin
·    2 oz marsala wine
·    5oz Roasted Red Bell Pepper
·    10 oz chicken stack
·     2 tbsp cilantro
·    ¼ tsp salt
·    ¼ tsp pepper
·    1 oz butter
Heat olive oil, cook onion and garlic until soft. Add cumin and sauté for 2 minutes. Add marsala wine and cook for reduce by ½ . Add roasted chopped peppers and chicken stock, reduce heat to a simmer. Cook for 20 minutes. Add the remaining ingredients and then blend until smooth. Finish by adding the butter.
Cilantro Soba Noodle Ingredients
·    8 oz Chukka Soba Noodles
·    ½ cup Fresh Cilantro
Heat a pan of boiling water (add salt to the water to keep the noodles from sticking.) Place noodles in the boiling water for 2-3 minutes. Remove noodles and strain. Immediately toss with red pepper broth.
 
Avocado Red Pepper Salsa
·    8 oz Roasted Red Bell Pepper
·    1 oz Avocado (diced)
·    3 oz Red Onions (diced)
·    4 tbsp chopped cilantro
·    1 oz Olive Oil
·    1 tbsp lemon juice
·    Salt and Pepper to taste preference
Finely dice all ingredients. Set avocado aside. Combine bell peppers, onions, cilantro, olive oil, lemon juice, salt and pepper. Gently fold in the avocadoes.
 
Plating
Lay down a bed of the Cilantro Soba Noodles in the center of the plate. Top the noodles with cooked sea bass. Place Avocado Red Pepper Salsa on top of the bass. Garnish with fresh cilantro sprigs.