Sep 24 2026
Restaurants›JOEY Eaton Centre›Sake Glazed Chilean Seabass Recipe

Sake Glazed Chilean Seabass Recipe

Inspired by JOEY Eaton Centre
Time45m
Serves4

wok-fired vegetables, gold potatoes, dashi broth

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Ingredients

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Seafood

Vegetables

Potatoes

Broth

Seasoning

Method

Preparation

  1. 1

    Prepare the Potatoes

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

  2. 2

    Prepare the Vegetables

    Slice bell peppers and carrots into thin strips. Keep snap peas and broccoli florets whole.

Cooking

  1. 3

    Sauté the Vegetables

    In a wok, heat sesame oil over medium-high heat. Add minced ginger and garlic, sauté for 1 minute. Add bell peppers, carrots, snap peas, and broccoli. Stir-fry for 5-7 minutes until vegetables are tender-crisp.

  2. 4

    Cook the Seabass

    In a separate pan, combine sake, soy sauce, and mirin. Bring to a simmer. Add seabass fillets and cook for about 4-5 minutes on each side, basting with the sauce until cooked through.

  3. 5

    Prepare the Dashi Broth

    In a saucepan, heat dashi broth over medium heat. Add cooked gold potatoes and let simmer for 3-4 minutes. Season with salt and black pepper.

Serving

  1. 6

    Plate the Dish

    In bowls, serve dashi broth with gold potatoes. Top with wok-fried vegetables and place the sake-glazed seabass on top. Garnish with chopped green onions.

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