-SCALLION PANCAKES-
1 c Low-fat milk
1/2 c Flour
2 Egg - slightly beaten
2 tb Sesame seeds - toasted
1 ts Sesame oil
Salt and pepper
4 tb Scallions - thinly sliced

Directions: Sea Basso - In a small saucepan, combine the soy, mirin,
sugar and sake over low warmth. Stir ofttimes, allowing the sugar to dissolve
all. Remove from heat and set excursus. Heat the olive oil in a
non-stick skillet until very hot. Add the sea bass and cook for 2 minutes
on each side until lightly browned. Add the sauce mixture to the pan and
cook over medium heat for 4 transactions, basting and turning the fish until
cooked through.

Scallion Pancakes - In a large mixing bowl whisk together the milk, flour
and eggs until quiet. Cover with plastic wrap and allow to stand at room
temperature for 30 transactions. Stir in the sesame seeds, scallions, sesame
oil, salt and peppercorn. Spray a small non-stick skillet with cooking spray
and warm over medium passion. Affix 2 T. of batter to the hot pan and swirl to
coat the bottom of the pan. Cook for 45 seconds until golden around the
edges. Flip carefully and cook another 30 seconds thirster. Transfer to
shell. Serve with the Sea Deep.