Sake Glazed Chilean Seabass Recipe

Inspired by JOEY DTLA

Time45m

Serves4

wok-fired vegetables, gold potatoes, dashi broth

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Ingredients

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Fish

4 pieces Chilean seabass fillets

1 cup Sake

1 tbs Aged soy sauce

2 tbs Brown sugar

Vegetables

2 pieces Bell peppers (mixed colors)

1 cup Broccoli florets

1 cup Carrots (sliced)

1 cup Snap peas

Potatoes

4 pieces Gold potatoes

Broth

4 cups Dashi broth

2 tbs Green onions (sliced)

Method

Preparation

Prepare the Potatoes

Boil the gold potatoes in salted water until tender. Drain and set aside.

Prepare the Vegetables

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.

Cooking the Fish

Glaze the Seabass

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

Cook 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.

Serving

Plate the Dish

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.