LP: 12

This is one of hubby's favorite dishes and I guess he has Ces to partly thank (aside from the fact that with the onslaught of scorching 100-degree days, it's actually cooler to hang out in the kitchen!) for its re-appearance on the dinner table tonight. She's hosting "Lasang Pinoy XII: Distinctly Pinoy with a Twang" and I thought this was an appropriate entry for her wonderful theme. Pecan-Herb Crusted Chilean Sea Bass: A big slab (shown above: 1 3/4 lb.) is good enough for 2-3 servings. Wash, pat dry, slice (discard big bones), and lightly season with salt, pepper, and paprika powder. Heat a baking dish in the oven set at 375'. Dip one side of fish on beaten egg then press firmly on crust. Heat small amount of oil on a skillet and pan-fry crusted side till seared (about 2 - 3 min.) Transfer the fish to the hot baking dish (crust-side up) and bake for 15 minutes. Let it sit on paper towels to drain excess oil while preparing the rest of the dish.

Crust Ingredients:

* Ground Pecan Nuts
* Bread Crumbs
* Chopped fresh Parsley
* about 2 tbsp. Cornstarch


Vegetable Shrimp Roll:

To cut the cooking time, I had made these a day in advance and froze them. It doesn't need de-frosting prior to frying. Fry till golden brown. Place on paper towels to drain out excess oil.

Cooking Filling: Heat oil in large pan or wok. Saute onion and stringbeans over high heat till wilted. Add the shredded carrots and cabbage. Season with 2 packets of GOYA Salad & Vegetable Seasoning Powder. Pour in half a cup of the liquid used to boil/steam shrimps. Cook till most of the liquid has evaporated. Add the optional ingredients. Taste and adjust seasonings with salt and pepper as needed. Transfer to a large strainer and let drain thoroughly (30 minutes or even overnight in the fridge).

Place 2 tablespoons of vegetables and a shrimp on each pastry wrapper. Wrap it and seal edges with a brush of egg white. Makes 17-20 rolls.

Filling Ingredients:
* 1 pound of large shrimps - steamed/boiled (Reserve 1/2 cup of cooking liquid), shelled, de-veined, and lightly seasoned with salt/pepper/paprika powder
* A cup of stringbeans, chopped
* 1 onion, chopped
* 2 carrots, julienned
* 1 1/2 lb. shredded cabbage
* Spring Roll Pastry (Tyj) wrappers
* 2 packets GOYA Salad & Vegetable Seasoning Powder
* Salt and pepper to taste
* Egg white

Optional Ingredients: firm tofu (sliced thinly), pine nuts, bean sprouts
Time Saver: Use 2 (16 oz.) bags of DOLE Classic Cole Slaw instead of chopping your own cabbage and carrots.

Wasabi-Lime Vinaigrette Dressing:

* Extra Virgin Olive Oil, 1/4 cup
* a dollop of Wasabi-Lime Mustard, approx. half a teaspoon
* Pear-Infused (White) Balsamic Vinegar, 2-3 tablespoons
* dash of Salt
* pinch of White Pepper
* pinch of Sugar

Briskly whisk all the ingredients together and drizzle over fish, greens, and spring roll.