Sake-Marinated Sea Bass with Coconut-Curry Sauce Recipe

Name: Sake-Marinated Sea Bass with Coconut-Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: (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 6-ounce sea bass fillets; 1 tablespoon vegetable oil; Steamed white rice; Coconut-Curry Sauce; Chopped fresh cilantro

Servings: persons

(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 6-ounce sea bass fillets
1 tablespoon vegetable oil
Steamed white rice
Coconut-Curry Sauce
Chopped fresh cilantro

1
Puree first 7 ingredients in blender.
2
Place fillets in single layer in glass baking dish.
3
Pour marinade over.
4
Cover; refrigerate 2 hours, turning fish occasionally.
5
Preheat oven to 400F.
6
Remove fillets from marinade; pat dry with paper towels.
7
Sprinkle both sides of fillets with salt and pepper.
8
Heat oil in large ovenproof nonstick skillet over medium-high heat.
9
Add fillets and sear until golden brown, about 2 minutes.
10
Turn fillets over; transfer skillet to oven.
11
Bake fillets until just opaque in center, about 8 minutes.
12
Place some steamed rice in center of each of 6 plates.
13
Top with fillets.
14
Spoon some Coconut-Curry Sauce around rice on each plate.
15
Garnish with chopped fresh cilantro and serve.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: (sweet Japanese rice wine), 1/4 cup sake, 1/4 cup tamari or regular soy sauce, 2 tablespoons yellow miso (fermented soy bean paste), and more.

Yes, Sake-Marinated Sea Bass with Coconut-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.

Sake-Marinated Sea Bass with Coconut-Curry Sauce

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