Monday, February 1, 2010

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.








8 comments :

tigerfish said...

I see the seabass absorbing all the seasoning "juice" already....*drool*

Angie's Recipes said...

I am salivating just looking at the picture!

Anncoo said...

Very healthy dish that I can eat with extra rice.

Catherine said...

Chilean Seabass is an endangered fish. Striped bass is considered a good alternative.

mycookinghut said...

Oh yum... I have tried chilean seabass once and absolutely love it.. the flesh is so delicate! Love your way of making it!!

Little Corner of Mine said...

This is expensive here, I just saw it on sales in our Asian supermarket few days ago, on sales still going for $11-$13 a piece.

My Asian Kitchen said...

tigerfish:
hahaha!me too!

Angies:
Thanks!lol!

Anncoo:
yes it healthy fish! thanks!

Catherine:
thank you for dropping by:)yes Chilean Seabass is an endanger spices that why mostly all restaurants refused to carry it due to several reason..depleted from ocean and proctect by law..Black seabass is a good fish too!

mycookinghut:)
it's good...eh? love the delicate meat,so goood!! thanks!

LCOM:
yes this fish is quite expensive everywhere coz it's endanger fish and almost depleted from ocean..Here the asian market sold a pound for $11.95.but if never try you should try once.Can't treat this fish as regular fish!

Pete said...

wow, this is good. All the nice natural goodness! Added your link to my blogroll. Cheers!

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.