Sake Glazed Chilean Seabass Recipe
wok-fired vegetables, gold potatoes, dashi broth
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Ingredients
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Fish and Glaze
Vegetables
Gold Potatoes
Dashi Broth
Method
Preparation
- 1
Prepare the Glaze
In a small saucepan, combine sake, soy sauce, brown sugar, and mirin. Bring to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat and set aside.
- 2
Cook the Potatoes
Preheat the oven to 400°F (200°C). Toss the quartered gold potatoes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes or until golden and tender, turning halfway through.
Cooking the Fish and Vegetables
- 3
Wok-Fire the Vegetables
In a wok or large skillet, heat a tablespoon of oil over medium-high heat. Add minced garlic and stir-fry for 30 seconds. Add bell peppers, snap peas, carrots, and broccoli. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- 4
- 5
Prepare Dashi Broth
In a saucepan, combine dashi stock, sliced green onions, soy sauce, and mirin. Bring to a gentle simmer.
Plating
- 6
Serve
In a bowl, ladle dashi broth as the base. Place a portion of wok-fired vegetables and roasted gold potatoes. Top with the glazed Chilean seabass. Drizzle any remaining glaze on top and garnish with additional green onions if desired.