Sake-Marinated Sea Bass With Coconut-Curry Sauce

Sake-Marinated Sea Bass With Coconut-Curry Sauce
Sake-Marinated Sea Bass With Coconut-Curry Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    cup mirin (sweet Japanese rice wine)

  • 1/4

    cup sake

  • 1/4

    cup tamari or regular soy sauce

  • 2

    tablespoons yellow miso (fermented soy bean paste)

  • 2

    tablespoons rice vinegar

  • 1

    tablespoon chopped peeled fresh ginger

  • 1

    tablespoon brown sugar

  • 6

    sea bass fillets - (6 oz ea)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    tablespoon vegetable oil

  • Steamed white rice

  • Coconut-Curry Sauce (see recipe)

  • Chopped fresh cilantro

Directions

Purée first 7 ingredients in blender. Place fillets in single layer in glass baking dish. Pour marinade over. Cover; refrigerate 2 hours, turning fish occasionally. Preheat oven to 400 degrees. Remove fillets from marinade; pat dry with paper towels. Sprinkle both sides of fillets with salt and pepper. Heat oil in large ovenproof nonstick skillet over medium-high heat. Add fillets and sear until golden brown, about 2 minutes. Turn fillets over; transfer skillet to oven. Bake fillets until just opaque in center, about 8 minutes. Place some steamed rice in center of each of 6 plates. Top with fillets. Spoon some Coconut-Curry Sauce around rice on each plate. Garnish with chopped fresh cilantro and serve. This recipe yields 6 servings.

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