Prepare the Potatoes

In a wok, heat a tablespoon of oil over medium-high heat. Add the bell peppers, broccoli, carrots, and snap peas. Stir-fry for about 5 minutes until tender-crisp. Remove from heat and set aside.

Prepare the Vegetables

In a small saucepan, combine sake, soy sauce, and brown sugar. Bring to a simmer and cook until slightly thickened, about 3-5 minutes. 

Glaze the Seabass

In a separate pan, heat a bit of oil over medium-high heat. Add the seabass fillets and cook for about 3-4 minutes on each side, brushing with the sake glaze as you cook.

Cook the Seabass

In a bowl, ladle the dashi broth. Place the cooked gold potatoes in the center and arrange the wok-fried vegetables around them. Top with the glazed seabass and sprinkle with green onions.

Plate the Dish

Chilean seabass fillets

Sake

Soy sauce

Brown sugar

Bell peppers (mixed colors)

Broccoli florets

Carrots (sliced)

Snap peas

Gold potatoes

Dashi broth

Green onions (sliced)

Sake Glazed Chilean Seabass

Make Sake Glazed Chilean Seabass Recipe in just 45m. wok-fired vegetables, gold potatoes, dashi broth

Sake Glazed Chilean Seabass Recipe

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