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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

4 pieces Chilean Seabass fillets

1 cup Sake

1 tbs Aged soy sauce

2 tbs Mirin

Vegetables

2 pieces Bell peppers (mixed colors)

2 pieces Carrots

1 cup Snap peas

1 cup Broccoli florets

Potatoes

4 pieces Gold potatoes

Broth

4 cups Dashi broth

2 tbs Toasted sesame oil

1 tbs Ginger (minced)

2 cloves Garlic (minced)

Seasoning

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Green onions (chopped)

Method

Preparation

1

Prepare the Potatoes

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

2

Prepare the Vegetables

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

Cooking

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.

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.

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

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.