Sake Glazed Chilean Seabass Recipe

Prep fish

Pat seabass fillets dry with paper towels. Season both sides lightly with kosher salt (about 1/4 tsp per fillet) and black pepper.

Make glaze

In a small saucepan over medium heat, combine 4 tbs sake, 3 tbs mirin, 2 tbs soy sauce, 2 tbs brown sugar, 1 tsp rice vinegar, 1 tsp grated ginger, and 1 tsp minced garlic. Bring to a gentle simmer and cook, stirring occasionally, until sugar dissolves and mixture reduces to a glossy slightly thickened glaze, about 6–8 minutes. Remove from heat and set aside. Keep warm.

Sear and glaze

Heat 1 tbs neutral oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering. Add seabass fillets and sear without moving for 3 minutes to develop a golden crust. Carefully flip fillets and spoon half the warm glaze over the tops. Lower heat to medium and cook another 3–4 minutes, spooning glaze over the fish occasionally, until internal temperature reaches 125–130°F (52–54°C) for tender, flakeable fish. Transfer fillets to a plate and tent loosely with foil while finishing other components.

Prep vegetables

Wash and trim baby bok choy, slice red pepper, shiitake mushrooms, and trim gai lan. Have scallions ready.

Wok-fry

Heat a wok or large skillet over high heat until very hot. Add 2 tbs neutral oil and swirl. Add shiitake mushrooms and red bell pepper and stir-fry 1–2 minutes until starting to soften. Add gai lan/broccolini and continue to stir-fry 1 minute. Add baby bok choy and scallions and toss 30–60 seconds until bok choy brightens and stems are tender-crisp. Add 1 tbs light soy sauce, 1 tsp sesame oil, 1 tsp toasted sesame seeds, 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat and remove from heat immediately to avoid overcooking.

Keep vegetables warm in a single layer on a heated platter or low oven (200°F/95°C) while plating.

Cook potatoes

Place halved baby gold potatoes in a medium saucepan, cover with cold salted water, and bring to a boil. Cook until just tender when pierced with a fork, 12–15 minutes depending on size. Drain well and let steam-dry for 1–2 minutes.

Pan-finish

In a large skillet over medium-high heat, add 2 tbs butter and 1 tbs olive oil. When butter foams, add drained potatoes cut-side down in a single layer. Season with 3/4 tsp kosher salt, 1/4 tsp pepper, and 1 tsp fresh thyme. Cook, pressing gently, until cut sides are golden and crisp, about 4–6 minutes. Toss to coat and finish for 1 minute, then remove from heat and keep warm.

Warm dashi

Bring 3 cups prepared dashi to a gentle simmer in a small saucepan. Add 1 tsp light soy sauce and 1 tsp mirin. Taste and adjust seasoning with a pinch of salt if needed. Keep hot but not boiling.

Plate and finish

To serve, ladle about 1/2 cup warm dashi into shallow bowls per serving. Arrange a portion of wok-fired vegetables and 3–4 roasted gold potato halves in the bowl. Place a glazed seabass fillet on top. Spoon additional glaze over the fish (use remaining glaze). Garnish with pickled ginger or microgreens, sprinkle a few toasted sesame seeds, and serve with a lemon wedge on the side for optional brightening.