Sake Glazed Chilean Seabass Recipe

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.

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.

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.

Cook the Seabass

In the same wok, push the vegetables to the side and add the seabass fillets skin-side down. Brush the glaze over the fish and cook for 4-5 minutes, then flip and cook for another 4-5 minutes until cooked through and flaky.

Prepare Dashi Broth

In a saucepan, combine dashi stock, sliced green onions, soy sauce, and mirin. Bring to a gentle simmer.

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.