Sake Glazed Chilean Seabass Recipe
wok-fired vegetables, gold potatoes, dashi broth
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Ingredients
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Fish
Vegetables
Potatoes
Broth
Method
Preparation
- 1
Prepare the Potatoes
Boil the gold potatoes in salted water until tender. Drain and set aside.
- 2
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
- 3
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.
- 4
Serving
- 5
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.
