Sake Kasu-Marinated Sea Bass with Coconut Green Cur

Name: Sake Kasu-Marinated Sea Bass with Coconut Green Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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*; 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; Accompaniment: Coconut Green Curry Sauce; *available at Japanese markets and by mail order from Uwajimaya,tel. (800) 889-1928

Servings: persons

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*
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
Accompaniment: Coconut Green Curry Sauce
*available at Japanese markets and by mail order from Uwajimaya,tel. (800) 889-1928

1
Peel and chop gingerroot.
2
In a blender combine gingerroot with remaining marinade ingredients and blend until smooth.
3
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.
4
Marinate fish, covered and chilled, at least 2 hours and up to 2 days.
5
Preheat oven to 400F.
6
and wrap handle of a 12-inch non-stick skillet with a triple-layer of foil, shiny side out, if handle is not ovenproof.
7
Remove fish from marinade, letting excess marinade drip off, and put on a plate.
8
Discard excess marinade.
9
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.
10
With tongs turn fish over and transfer skillet to middle of oven.
11
Roast fish until just cooked through, 6 to 8 minutes.
12
Serve sea bass with curry sauce.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Sake Kasu-Marinated Sea Bass with Coconut Green Curry Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sake Kasu-Marinated Sea Bass with Coconut Green Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions