Chilean Sea Bass, also known as Patagonian Toothfish (Dissostichus eleginoides), a large, vaguely cod-shaped fish found in cold, deep waters of the southern hemisphere, has been one of the most phenomenally successful introductions of a fish into the North American market in our time. Where this fish was virtually unknown here fifteen years ago, today you can hardly pick up a restaurant menu or shop in a fish market without coming across it. The reasons for its popularity are clear. Chilean sea bass produces good-sized fillets of white meat with a mild flavor, a pleasantly firm texture, and a high fat content that makes it almost impossible to overcook. It has remained relatively inexpensive, especially in the frozen form, and for much of the year it is also available fresh, by air freight. Despite its common English name, Chilean sea bass is unrelated to the true sea basses (many of which go by the name "grouper") nor to other saltwater basses like striped bass. Instead, it belongs to a family found only in the higher latitudes of the southern hemisphere. I know many chef or restaurant banning selling Chilean seabass due to overfishing.I love Chilean Seabass but try to limit from buying too often.Recently hubby request to try out Chilean Seabass,he heard his co-worker talking about this famous fish.Well,this is the 1 st time I bought Chilean seabass in 5 years.Hubby was amazed with the smooth fine texture and taste of this fish..This fish is so simple and easy to prepare .
I piece Chilean Seabass ,about 0.80 gram (thawed)
1 tbsp premium soy sauce
2 sliced ginger (shredded fine)
1 tbsp oil
1 tbsp sesame oil
1 tbsp ponzu sauce
1 tsp sake
1 tbsp tobiko (fish egg)
1 tbsp roasted sesame seeds
1:Thawed frozen Chilean seabass in fridge for 24 hours. Clean or remove scales by scraping with dull edge of a knife. Preheat oven at 375 F , use broil setting.Prepare aluminium foil over small size baking sheet,spray some oil on it before lay Chilean seabass on it to prevent sticking or easy to remove when cooked.
2:Broil Chilean seabass at the middle top rack of oven for 20 minutes or until cooked.You can see the color changed when cooked.Do not overcooked this delicate fish.
3: Meanwhile prepare a small skillet at medium heat with oil,add in shredded fine ginger,fry until fragrant,then add in sake,let the sake burn out,immediately add in soy sauce and sesame sauce.Shut off the heat,add in ponzu sauce,mix well.
4: When fish ready,remove from baking sheet to a plate,drizzling the combination sauce all over the fish.Garnish with tobiko and sprinkle some roasted sesame seeds on it.
5: Serve immediately when still warm.