Broiled Chilean Seabass with Sake

Don't we all like Chilean Seabass? Don't mistaken Chilean Seabass as Black Seabass,Grouper ,Giant Seabass,White Seabass or Japanese Seabass.I 'm a big fan of Chilean Seabass because the meat is really soft like silk,tender and smooth,not to said it's really costly that the reason I don't buy often..Well,if you never try this fish before you should try once.Trust me this fish is really super delicious ,not to said it's easy to cook at home.Not every restaurant carry this fish in their menu.Mostly all the Chilean Seabass sold in market are in pre-cut frozen form.Currently there is a lot of controversy about Chilean Sea Bass,it's also called the Patagonian toothfish and you can read more about this controversy HERE and HERE !!. The best way to cook this fish is pan-fried or broiled.The key to have juicy and soft meat of this fish is not to overcooked it!!

Ingredients:

2 pieces pre-cut Chilean Seabass,remove scales and thawed

2 tbsp butter

3-4 tbsp sake

2 tbsp mirin(sweet rice wine)

3 tbsp seafood soy sauce(regular light soy sauce is OK too)

1 lemon,cut
some cut cilantro

Method;

1:Pre-heat oven to 425 F at broil setting.Prepare aluminum foil over baking tray or baking dish.Apply some butter on the tray or dish.

2:Lay Chilean Seabass on the grease tray.Bake Chilean Seabass in oven for 15-20 minutes or until it's liquid run clear.(Do not over broiled)

3:Remove fish from tray to serving plate immediately.Mix soy sauce,sake and mirin in a small bowl,drizzle 2tbsp or more soy sauce mixture on the fish.Cut lemon wedges on the side.

4:Sprinkle some cilantro and squeesh lemon juice on the fish before serve warm.