Sake Glazed Chilean Seabass Recipe

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.

Cook the Potatoes

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

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.

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.

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.