Sensational Smoky Sea Bass

Forbidden Black Rice
3 tablespoons peach apricot black tea
2 cups rice
2 cloves garlic
4 thin slices fresh ginger
2 tablespoons toasted sesame oil
1 tablespoon sea salt

Preparation: Add ten cups of boiling water to the tea in a four-quart pot. Cover and steep for five minutes. Strain the tea to remove the leaves and set aside. Heat the sesame oil in a 12-inch heavy-bottom iron skillet on high heat. As soon as the oil begins to smoke, lower the heat to medium. Add the rice, garlic, ginger and one cup of tea at a time. Sauté and simmer, carefully adding more tea as needed to prevent the rice from sticking to the pan. Cover on simmer and set aside. Cooking time is 45 minutes.

Papaya-Mango Salsa
1 ripe papaya, peeled, diced
1 ripe mango, peeled, diced
1/4-cup fresh pineapple, peeled, roughly chopped
1 tablespoon fresh cilantro, stems removed, chopped
1 orange, cut in half
1 lime cut in half
1⁄4 teaspoon Sriracha Hot Chili Sauce (to taste)

Preparation: Put the papaya, mango, pineapple and cilantro in a two-quart mixing bowl. Add the juice from the orange and lime, plus the chili sauce. Mix gently with a spoon. Set aside to allow the flavors to meld.
Cream Ani Glace
1-cup milk
2 teaspoons black tea
2 egg yolks
2 tablespoons sugar

Preparation: Bring the milk to just under a slow boil, lower the heat to medium and add the tea. Steep for at least five minutes. Strain the tea to remove the leaves and set aside. Whisk the egg yolks in a separate bowl and add the sugar to achieve a light lemon color. In a 12-inch heavy-bottom iron skillet on medium heat, slowly drizzle the tea into the eggs, whisking slowly at first. Once incorporated, place over a double boiler and stir for six minutes. Set aside.

Sea Bass
8 eight-ounce fillets, one-inch thick
Lightly dust both sides with Asian 10 Spice

Preparation: Heat a heavy-bottom iron skillet on medium-high heat for five minutes and carefully place the fish in the pan. Cook for three minutes per side, turning once, being careful not to overcook the fish.
To plate the meal, place a half-cup of rice slightly off the center of the plate. Place a piece of sea bass partly over the rice and partly on the plate. Add two tablespoons of salsa directly on top of the fish. Drizzle a teaspoon of Ani Glace cream on the open area of the plate. Serve immediately.
Serves 8.

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