Sake Glazed Chilean Seabass Recipe

Prepare fish

Pat seabass fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit at room temperature while you prepare other components (10–15 minutes).

Make glaze

In a small bowl combine 4 tbsp sake, 3 tbsp mirin, 2 tbsp light soy sauce, 1 1/2 tbsp brown sugar, 1 tsp grated ginger and 1 tsp minced garlic. Stir until sugar dissolves. In a separate small cup, whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry and set aside.

Sear and glaze fillets

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tbsp neutral oil. When oil shimmers, place seabass fillets skin-side down. Press gently for 10–15 seconds to ensure even contact. Sear 4–5 minutes until skin is crisp and golden (timing depends on thickness). Using a spatula, carefully flip fillets and add 1 tbsp butter around the fish. Pour the prepared glaze into the pan and bring to a simmer. Spoon glaze over fillets and cook another 2–3 minutes until fish is opaque and flakes easily and internal temperature reaches 125–130°F (52–54°C). If glaze is thin, stir slurry again and add to pan; simmer 20–30 seconds until glaze thickens and coats fish. Remove fish to a warm plate and spoon glaze over top. Sprinkle with sliced scallions and sesame seeds.

Prepare vegetables

Trim and cut broccoli into small florets, halve baby bok choy, thinly slice red bell pepper, julienne carrot, and trim snow peas. Have garlic and ginger prepared and a small bowl with 1 tbsp light soy sauce, 1 tsp oyster sauce (optional), and 1 tsp sesame oil ready.

Wok-fry

Heat a wok or large skillet over high heat until very hot. Add 2 tbsp neutral oil and swirl. Add garlic and ginger, stir 10–15 seconds until aromatic (do not burn). Add broccoli and carrots first, stir-frying 1–2 minutes. Add bell pepper, snow peas and bok choy, continue to stir-fry 1–2 minutes until vegetables are bright and just tender-crisp. Splash the soy/oyster/sesame mixture over vegetables, tossing to coat. Season with 1/4 tsp salt and 1/4 tsp pepper. Remove from heat while still crisp-tender so they retain color and texture.

Cook potatoes

Place gold potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until just fork-tender, about 12–15 minutes depending on size. Drain well and let steam-dry for 1–2 minutes in the colander.

Finish potatoes

Return drained potatoes to the hot pot or a skillet over medium heat. Add 1 tbsp olive oil, 1 tbsp butter, and 1 tsp fresh thyme. Toss gently for 2–3 minutes to coat and develop light golden edges. Season with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Keep warm until plating.

Make dashi

Put 4 cups cold water and the kombu in a medium saucepan and let sit for 20 minutes if time allows (optional step for deeper flavor). Heat over medium and just before water reaches a simmer (small bubbles at edges), remove kombu. Bring to a gentle simmer, add 3/4 cup bonito flakes, simmer 30 seconds then turn off heat and let steep 3–4 minutes. Strain through a fine-mesh sieve or cheesecloth, pressing lightly on solids. Return clear broth to the pan.

Season broth

Bring strained dashi back to a gentle simmer. Stir in 1 tbsp light soy sauce, 1 tbsp mirin and 1/2 tsp salt. Taste and adjust seasoning lightly — dashi should be savory and balanced but not overpowering. Keep warm and serve as a shallow pool on the plate beneath the seabass and vegetables or serve as a side bowl.