Sake Glazed Chilean Seabass Recipe

Cooking Instructions

1. 1

   Prepare the Sake Glaze

   In a small saucepan, combine sake, soy sauce, and honey. Heat over medium heat until the mixture thickens slightly, about 5 minutes. Set aside.

2. 2

   Cook the Potatoes

   Boil the gold potatoes in salted water until tender, about 15 minutes. Drain and set aside.

3. 3

   Wok-Fire the Vegetables

   In a large wok, heat vegetable oil over high heat. Add bell peppers, carrots, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

4. 4

   Cook the Seabass

   In a separate skillet, heat a small amount of oil over medium-high heat. Add the Chilean seabass fillets and cook for 4-5 minutes on each side until golden brown and cooked through. Brush the tops with the sake glaze during the last minute of cooking.

5. 5

   Serve

   Plate the seabass over a bed of sautéed vegetables and gold potatoes. Drizzle with dashi broth and garnish with sliced green onions and sesame seeds.