Sake Glazed Chilean Seabass Recipe

Directions

1. 1

   Prepare the Sake Glaze

   In a small saucepan, combine sake, soy sauce, and brown sugar. Heat over medium heat until the mixture starts to simmer, stirring frequently until the sugar dissolves. Allow it to simmer for about 5 minutes until slightly thickened. Remove from heat and set aside.

2. 2

   Cook the Potatoes

   Peel and dice the gold potatoes into small cubes. In a pot, cover the diced potatoes with water and add a pinch of salt. Bring to a boil and cook for about 10-15 minutes or until tender. Drain and set aside.

3. 3

   Wok-Fry the Vegetables

   Heat olive oil in a large wok over high heat. Add the mixed vegetables and stir-fry for about 3-5 minutes until they are bright and slightly tender. Season with salt and black pepper to taste.

4. 4

   Cook the Seabass

   In a separate skillet, place the Chilean Seabass fillets skin side down. Cook on medium-high heat for about 4-5 minutes. Flip the fillets gently and brush the top with the sake glaze. Cook for another 4-5 minutes until the fish is cooked through and flakes easily.

5. 5

   Assemble the Dish

   On a plate, create a bed of gold potatoes, top with the wok-fired vegetables, and place the sake-glazed Chilean Seabass on top. Drizzle any remaining glaze over the fish and garnish with chopped scallions.