Flavorful marinade, both sweet and savory, brings out the flavor of fish.
by Thierry Isambert
This simple recipe, using a Japanese inspired marinade, enhances the delicate flavors of Chilean sea bass to create the perfect dinner party dish.
1/4 cup saké
1/4 cup mirin (sweet Japanese wine)
4 tablespoons white miso paste
2 tablespoons sugar
4 pieces Chilean sea bass, about 1/2 pound each
In a small bowl, whisk together the miso with the sugar, soy, mirin, and saké. Once well incorporated, reserve to marinate fish.
Coat sea bass with the miso marinade and place in a non-reactive dish or bowl; cover tightly with plastic wrap. Leave in refrigerator for 6 to 8 hours.
When ready to cook the fish, preheat oven to 450 degrees Fahrenheit. Lightly wipe off any excess miso clinging to the filets, but do not rinse. In an oven-proof skillet, apply a small amount of oil or non-stick cooking spray to pan. Place fish in pan and bake in oven for five to 10 minutes, until fish is opaque and flakes easily. Fish should show beautiful caramelization on edges.
Red Beet Orange Lacquer
1/2 cup orange juice
2 cups beet juice
2 tablespoons white vinegar
2 tablespoons sugar
Take all ingredients and combine in small saucepan; cook on medium heat. Stir constantly with rubber spatula to prevent scorching. Reduce until consistency of a thick glaze. Remove from heat and allow to chill. For plating, apply to dish with clean pastry brush, creating a “lacquer” look.
Wok Seared Ginger Garlic Broccolini
1 bunch broccolini, blanched
2 teaspoons minced garlic
2 teaspoons minced fresh peeled ginger
1 teaspoon sesame oil
Heat a large sauté pan or wok on medium until warm. Add sesame oil and wait until oil starts to reach smoking point. At that time, add broccolini and continuing to toss in pan to avoid burning. Once broccolini is tender and hot, add garlic and ginger. Toss again in pan for 30 seconds more. Season with salt and pepper and serve immediately.