2 tablespoons minced fresh ginger
2 tablespoons minced shallots
3 blood oranges, juiced
3 navel oranges, juiced
1/4 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
1/2 green papaya, peeled and seeded
2 tablespoons fish sauce
1 tablespoon extra-virgin olive oil
10 leaves fresh cilantro, cut into chiffonade
1 lime, juiced
1/2 carrot, cut into julienne
1/4 small red onion, cut into thin julienne
Fine sea salt and freshly ground black pepper
2 tablespoons vegetable oil
Four 6-ounce striped bass fillets, skin off, cleaned of blood line (see Cook's Note)
Fine sea salt and freshly ground black pepper
When choosing the fish fillets for this dish, try to get uniform fillets cut from the head end of the fish. These fillets will be about 1 1/2 to 2 inches thick. If you can only find thinner tail fillets, you will need to cut the cooking time a bit or simply cook the fish completely on the stove rather than finishing it off in the oven.
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