Black Bass 

A North American freshwater fish of the sunfish family. It is a popular sporting and food fish. Freshwater fish are particularly lean and, if this is a strong point in diets, it is equally true that it complicates cooking: precisely because of the thinness of their meat, in fact, they tend to dry out more easily, with the result of becoming stringy. To keep the meats moist it is important not to prolong the cooking time excessively, particularly if you choose to grill or grill them. But be careful: times and methods also vary according to the size of the fish. A small one, in fact, if cooked on the grill will tend to dry out more easily. Choosing instead a pan cooking, even better if covered, it will be easy to maintain a certain degree of humidity. Finally, if you prefer to use the oven, we recommend cooking it in a crust, whether it is potatoes or zucchini, or even in foil: in this case it will be the vegetables and protect the thinness of the meat by giving the right degree of humidity.

Freshwater fish obviously have a lower flavor than sea fish: to give them the right taste it is sufficient to stuff them with a few more aromas, but without exaggerating. A little chives, a few grains of peppercorns and a little fresh parsley will be enough to flavor the meat without covering its flavor.

Black bass is a fish with a very lean flesh and a very fine fragrance full of sweetness. To bring out its flavor, it is important to cook it well with various assortments giving even more taste. Like all white flesh fish, cooking time is essential. Fish that is too raw or overcooked does not make you want to dip your fork into it! Having a more delicate taste, black-bass can very well be poached, or steamed to avoid drying out the fish. Whole bass grilled with lemon, ''papillote'' or barbecue is not likely to dry out! Whole bass grilled with lemon, ''papillote'' or barbecue is not likely to dry out! Cooking the fish whole is a very effective way to protect it from heat with the skin and bones, which remain in their place. This is a way to keep moisture inside, with slices of lemon or butter. For cooks who prefer a little crunch, just oil the skin and add a little spice. Add a little vegetables to the tray if you choose baking to let everything soak up a scent of freshness. Once cooked, your fish will make your mouth water just when you cut it. 

Ingredients

1/2 cup unsweetened grated coconut

3 tsp. virgin coconut oil or a neutral oil (such as grape or vegetable seed)

2 medium shallots, cut into thin slices

Kosher salt

1 piece of 2" ginger, rubbed, thinly sliced lengthwise

4 crushed garlic cloves

1 tablespoon. tomato paste with double concentration

1/4 cup tamarind concentrate

2 tablespoons. My darling

1 tablespoon. low-sodium soy sauce

 2 lbs Whole dark bar or reddish snapper, cleaned

2 serrano peppers, thinly sliced

1 cup mint leaves

Lemon wedges

Preparation 

Toast the coconut in a dry saucepan over medium heat, stirring often, until golden brown, for 5 to 7 minutes. Transfer to a small bowl. Wipe the pan. Mix the oil and shallots in a saucepan and put on medium-high heat. Cook, stirring often, until the shallots are golden brown and crispy, 8 to 10 minutes. Using a slit spoon, transfer the shallots to paper towels to drain; Season immediately with salt. Lower the heat to medium and add the ginger and garlic to the saucepan. Cook, stirring occasionally, until the spots are golden brown, about 4 minutes. Add the tomato paste and cook, stirring constantly, until the dough splits and the hue darkens slightly, about 2 minutes. Add the tamarind concentrate, honey and soy sauce and cook, stirring constantly until the icing is smooth and begins to bubble, about 1 minute. Remove pan from heat; Taste the icing and season with salt. Put a rack in the top third of the oven; Preheat to 425 °. Place 1 fish on a cutting board and dry the inside and outside well with paper towels. Using a sharp knife, make cross-cuts on a diagonal every 2" along the length of the body (be sure to cut all the way to the bones, as this will help the fish cook evenly). Turn the fish over and repeat each other's process Transfer the fish to a baking sheet lined with parchment paper. Season both fish everywhere with salt. Brush both sides with about half the icing, leaving the garlic and ginger behind. Roast the fish, brushing with the remaining icing halfway, until the icing is sticky and the flesh comes apart easily with a fork, 16 to 20 minutes. Arrange the fish on a large dish and evenly scatter the grilled coconut, crispy shallots, chilies and mint. Serve with aromatic lemon wedges to squeeze them.