Sake Kasu-Marinated Sea Bass With Coconut Green Curry Sauce
chris luther
There are a lot of Japanese in Brazil, and this is a great Japanese style recipe.
ingredients
- For marinade
- a 1-inch piece fresh gingerroot
- 1 cup mirin*
- 1/2 cup sake kasu* (fermented lees of Japanese rice wine)
- 1/2 cup tamari* or soy sauce
- 1/4 cup white miso (*available at Japanese markets)
- 1/4 cup rice vinegar (not seasoned)
- 2 tablespoons packed brown sugar
- six 6- to 7-ounce skinless pieces Chilean sea bass fillet
- (each about 1 1/2 inches thick)
- 1 tablespoon vegetable oil
directions
- 1
1. Make marinade: Peel and chop gingerroot. In a blender combine gingerroot with remaining marinade ingredients and blend until smooth.
- 2
2. Arrange sea bass in a 2-inch-deep dish just large enough to hold fish in one layer and pour marinade over it, turning fish to coat well. Marinate fish, covered and chilled, at least 2 hours and up to 2 days.
- 3
3. Preheat oven to 400F. and wrap handle of a 12-inch non-stick skillet with a triple-layer of foil, shiny side out, if handle is not ovenproof.
- 4
4. Remove fish from marinade, letting excess marinade drip off, and put on a plate.
- 5
5. Discard excess marinade. In non-stick skillet heat oil over moderately high heat until hot but not smoking and sear fish on 1 side only until golden brown, about 3 minutes.
- 6
6. With tongs turn fish over and transfer skillet to middle of oven. Roast fish until just cooked through, 6 to 8 minutes.
- 7
7. Serve sea bass with curry sauce.
- 8
Accompany with coconut green curry sauce.
Source: chris luther
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