| Chilean Sea Bass |
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This is an amazing recipe by Ming Tsai.
He is one of the most inspiring chefs
I have ever met. If you have a chance,
visit his Blue Ginger restaurant in Wellesley, MA.
Just remember to make a reservation a month
in advance! Sides: Rice and sea weed salad (you can get it in your local Japanese grocery store, or restaurant) Wine: Chardonnay Tips: If you have never heard of some of these ingredients, go to your local oriental store and they'll be able to help you. |
| Serves 4 |
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| Ingredients | Directions |
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1 cup light miso (shiro-miso) 1/2 cup mirin (sweet Japanese rice wine) 1/2 cup sake 1 Tbsp finely chopped ginger 1/2 cup canola oil 1/4 cup sugar 4 5x3" pieces skinless and boneless Chilean sea bass |
The day before serving: In a medium nonreactive bowl, combine all the ingredients (except for sea bass), and stir to blend. Add the bass, turn to coat, and marinate, covered and refrigerated, overnight. |
| Prepare an outdoor grill or preheat the broiler. Wipe the marinade from the fish and season it with pepper to taste. Grill or broil the fish 5-6 minutes on each side. | |
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1 Tbsp oil 1/4 cup duck sauce 1/4 cup teriyaki sauce |
While fish is cooking, make the sauce. Combine oil, duck and teriyaki sauces in a small pan and bring to a boil. |
| Serve the sea bass over rice and sea weed salad, and sprinkle the sauce on top. |