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Sake-Marinated Sea Bass With Coconut-Curry Sauce


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  • 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


Servings 6


Step 1

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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