Description Edit

Chilean Sea Bass in Shiso Broth

This recipe yields 2 servings.

Ingredients Edit

Directions Edit

  1. In a shallow glass dish or stainless-steel pan, combine ½ cup of the soy sauce, 4 tablespoons of the mirin, the sake, 6 tablespoons of the sugar, ¾ teaspoon of the ginger and ¾ teaspoon of the garlic.
  2. Add the fillets and arrange them so that they are completely covered with the marinade.
  3. Let the Chilean sea bass marinate in the refrigerator for about 6 hours.
  4. Heat the broiler.
  5. Drain the and discard the marinade.
  6. Put the fish on a baking sheet and broil until the is just cooked through, about 5 minutes. [3]
  7. Meanwhile, in a medium pot, combine the remaining ¼ cup soy sauce, 2½ tablespoons mirin, 1½ teaspoons sugar, ¼ teaspoon ginger, ¼ teaspoon garlic, the chicken stock, rice wine vinegar and sesame oil.
  8. Bring to a boil over moderately high heat.

Notes Edit

  1. Sweet sherry, while not as sweet as mirin, can be used in its place.
  2. A dry gewürztraminer or riesling from the Napa Valley or Alsace has almost the same balance of sweetness and acidity as the sake, and complements the ginger and shiso.
  3. Chilean sea bass has a very different texture from that of other fish. Even when it is cooked to well-done, the remains soft. Since it doesn't firm up, you'll need to check its temperature to tell whether it's done. Stab a small bamboo stick into the middle of the fillet. Leave for a moment, pull it out and touch the end. If it's hot, the is ready.
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