Name: TAO Downtown Restaurants Satay Of Chilean Sea Bass† Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Chilean sea bass fillets; 3 tbs light miso paste (white or yellow); 2 tbs mirin; 1 tbs low-sodium soy sauce; 1 tsp rice vinegar; 1 tbs brown sugar; 1 tsp ginger, grated; 1 tsp garlic, minced; 1 tsp sesame oil; 1 tbs neutral oil (vegetable or canola); 1 tsp kosher salt; 0.5 tsp black pepper; 8 each bamboo skewers (soaked 30 min); 2 tbs scallions, thinly sliced (for garnish); 1 tsp toasted sesame seeds; 4 each lime wedges; 2 tbs white miso paste; 1 tbs honey; 0.5 tbs soy sauce; 1 tbs sake or water; 0.25 tsp chili oil or crushed red pepper (optional, for heat); 2 tbs peanut butter (smooth); 2 tbs coconut milk; 1 tsp lime juice; 0.5 tsp soy sauce; 1 tbs warm water (to thin)

Method

Sea Bass & Marinade

Prepare fish

Pat the Chilean sea bass dry with paper towels. Cut into 8 equal bite-size cubes or rectangles (about 1 to 1 1/2 inches each). Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Make marinade

In a medium bowl whisk together 3 tablespoons light miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1 teaspoon sesame oil and 1 tablespoon neutral oil until smooth and sugar dissolves.

Marinate

Add the sea bass pieces to the marinade and gently toss to coat. Cover and refrigerate for 20–30 minutes (do not exceed 45 minutes to avoid the miso curing the fish too much).

Satay Skewers & Cooking

Skewer fish

If using bamboo skewers, thread soaked skewers with 3–4 pieces of marinated sea bass each. Leave small gaps between pieces so heat circulates and fish cooks evenly.

Preheat

Preheat a grill or grill pan over medium-high heat (about 425°F / 220°C surface). Brush the grates or pan lightly with neutral oil to prevent sticking.

Cook satay

Place skewers on the hot grill or pan and cook 2–3 minutes per side, turning once, until the exterior is nicely caramelized and the fish registers 125–130°F (52–54°C) for medium-rare to medium. Total cook time should be 5–7 minutes depending on chunk size. Avoid overcooking — Chilean sea bass is rich and flaky.

Rest

Transfer cooked skewers to a plate and let rest 2–3 minutes while you finish the glaze. This allows juices to redistribute.

Miso Glaze

Make glaze

While the fish rests, whisk together 2 tablespoons white miso paste, 1 tablespoon honey, 1/2 tablespoon soy sauce and 1 tablespoon sake (or water) in a small bowl until smooth. Stir in 1/4 teaspoon chili oil or a pinch of crushed red pepper if you want heat.

Finish skewers

Brush the miso glaze generously over the top of each hot skewer. If desired, return skewers to the grill for 30–45 seconds per side to set the glaze and develop a slight char — watch carefully to prevent burning. Remove from heat.

Optional Dipping Sauce

Prepare sauce

Whisk together 2 tablespoons smooth peanut butter, 2 tablespoons coconut milk, 1 teaspoon lime juice and 1/2 teaspoon soy sauce. Add 1 tablespoon warm water a little at a time to reach a smooth dipping consistency. Taste and adjust seasoning — more lime for tang, more soy for salt.

Garnish & Serve

Arrange the skewers on a serving plate. Sprinkle with thinly sliced scallions and toasted sesame seeds. Serve with lime wedges and the optional peanut-coconut dipping sauce on the side. Serve immediately while warm.