Broiled Sake-marinated Chilean Sea Bass in Shiso Broth

Broiled Sake-marinated Chilean Sea Bass in Shiso Broth Recipe from Chile

Region / culture: Chile | Preparation time: 6 hours | Cooking time: 10 minutes | Servings: 6

Introduction

This recipe for Broiled Sake-marinated Chilean Sea Bass in Shiso Broth is a delicious and flavorful dish that combines the delicate flavors of Chilean sea bass with the aromatic and savory notes of sake, shiso, and other Asian ingredients. The dish is perfect for a special occasion or a dinner party, as it is sure to impress your guests with its elegant presentation and complex flavors.

History

Chilean sea bass, also known as Patagonian toothfish, is a type of fish that is native to the cold waters of the Southern Hemisphere. It has a rich, buttery flavor and a delicate texture that makes it a popular choice for seafood lovers around the world. In this recipe, the Chilean sea bass is marinated in a mixture of sake, soy sauce, mirin, and other ingredients to enhance its natural flavors and create a delicious and aromatic dish.

Ingredients

0.75 cup soy sauce
6.5 tbsp mirin [1]
0.25 cup sake [2] or dry sherry
6 tbsp + 1.5 tsp sugar
1 tsp grated fresh ginger
1 tsp minced garlic
2.25 lb (1.02 kg) chilean sea bass or cod fillet, cut into 6 pieces
3 oz (85 g) medium-width dried rice noodles
2 tbsp sesame seeds
2 cup chicken stock, or canned low-sodium chicken broth
2.5 tbsp rice wine vinegar or white wine vinegar
1.5 tsp Asian sesame oil

How to prepare

In a shallow glass dish or stainless-steel pan, combine 0.5 cup of soy sauce, 4 tbsp of mirin, sake, 6 tbsp of sugar, 0.75 tsp of ginger, and 0.75 tsp of garlic.
Add the fillets and arrange them so that they are completely covered with the marinade.
Let the Chilean sea bass marinate in the refrigerator for about 6 hours.
Heat the broiler.
Drain and discard the marinade.
Put the fish on a baking sheet and broil until it is just cooked through, about 5 minutes.
Meanwhile, in a medium pot, combine the remaining 0.25 cup of soy sauce, 2.5 tbsp of mirin, 1.5 tsp of sugar, 0.25 tsp of ginger, 0.25 tsp of garlic, chicken stock, rice wine vinegar, and sesame oil.
Bring to a boil over moderately high heat.

Variations

Substitute the Chilean sea bass with another type of white fish, such as cod or halibut.
Add additional vegetables, such as bok choy or snow peas, to the shiso broth for extra flavor and texture.
Use different types of noodles, such as udon or soba noodles, instead of rice noodles for a unique twist on the dish.

References

↑ Sweet sherry, while not as sweet as mirin, can be used in its place.
↑ A dry gewürztraminer or riesling from the Napa Valley or Alsace has almost the same balance of sweetness and acidity as the sake, and complements the ginger and shiso.
↑ Chilean sea bass has a very different texture from that of other fish. Even when it is cooked to well-done, the remains soft. Since it doesn't firm up, you'll need to check its temperature to tell whether it's done. Stab a small bamboo stick into the middle of the fillet. Leave for a moment, pull it out and touch the end. If it's hot, the is ready.

Cooking Tips & Tricks

Make sure to marinate the Chilean sea bass for at least 6 hours to allow the flavors to fully penetrate the fish.

- Be careful not to overcook the fish when broiling, as Chilean sea bass can become dry and tough if cooked for too long.

- Use high-quality ingredients, such as fresh ginger, garlic, and shiso leaves, to enhance the flavors of the dish.

- Serve the fish with the shiso broth and rice noodles for a complete and satisfying meal.

Serving Suggestions

Serve the Broiled Sake-marinated Chilean Sea Bass in Shiso Broth with steamed rice and a side of stir-fried vegetables for a complete and satisfying meal. Garnish with fresh shiso leaves and sesame seeds for an elegant presentation.

Cooking Techniques

Marinate the fish for at least 6 hours to allow the flavors to fully develop.

- Broil the fish until it is just cooked through, about 5 minutes, to prevent it from becoming dry and tough.

- Boil the shiso broth over moderate heat to infuse the flavors of the ingredients and create a rich and aromatic broth.

Ingredient Substitutions

Substitute sake with dry white wine or rice vinegar.

- Use honey or maple syrup instead of sugar in the marinade.

- Replace chicken broth with vegetable broth for a vegetarian version of the dish.

Make Ahead Tips

Marinate the fish in advance and store it in the refrigerator for up to 24 hours before broiling.

- Prepare the shiso broth ahead of time and reheat it before serving with the fish and noodles.

Presentation Ideas

Serve the Broiled Sake-marinated Chilean Sea Bass in Shiso Broth in individual bowls or plates for an elegant presentation. - Garnish with fresh shiso leaves, sesame seeds, and a drizzle of sesame oil for a decorative touch. - Serve the dish with chopsticks and Asian-style soup spoons for an authentic dining experience.

Pairing Recommendations

Pair the dish with a crisp and refreshing sake or white wine, such as a Sauvignon Blanc or Pinot Grigio.

- Serve the fish with a side of steamed rice and a light salad for a well-rounded and satisfying meal.

Storage and Reheating Instructions

Store any leftover fish and shiso broth in an airtight container in the refrigerator for up to 2 days.

- Reheat the fish and broth in a saucepan over low heat until warmed through, being careful not to overcook the fish.

Nutrition Information

Calories per serving

290

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 1g

- Sugars: 8g

Fats

- Total Fat: 12g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 32g

Vitamins and minerals

Vitamin A: 2%

- Vitamin C: 4%

- Calcium: 4%

- Iron: 10%

Alergens

Contains soy and sesame seeds

Summary

This dish is a good source of protein and essential nutrients, such as vitamins and minerals. It is relatively low in carbohydrates and fats, making it a healthy and nutritious option for a balanced diet.

Summary

The Broiled Sake-marinated Chilean Sea Bass in Shiso Broth is a delicious and elegant dish that combines the delicate flavors of Chilean sea bass with the aromatic and savory notes of sake, shiso, and other Asian ingredients. With its rich and buttery texture, this dish is sure to impress your guests and become a favorite in your recipe collection. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Broiled Sake-marinated Chilean Sea Bass in Shiso Broth. It was many years ago, during a trip to Japan, where I had the pleasure of dining at a traditional izakaya. The flavors and aromas of the dishes served were unlike anything I had ever tasted before, and I was determined to learn how to recreate them in my own kitchen.

As luck would have it, the owner of the izakaya, a kind elderly woman by the name of Mrs. Tanaka, took a liking to me and offered to teach me some of her most prized recipes. One of these recipes was for the delicious Broiled Sake-marinated Chilean Sea Bass in Shiso Broth. Mrs. Tanaka explained that the key to a perfect dish was in the quality of the ingredients and the careful balance of flavors.

I watched intently as Mrs. Tanaka prepared the marinade for the sea bass, combining sake, mirin, soy sauce, and a touch of sugar in a bowl. She then placed the fillets of Chilean sea bass in the marinade, ensuring that they were fully coated before covering the bowl and allowing the fish to marinate for several hours.

While the sea bass was marinating, Mrs. Tanaka showed me how to make the shiso broth. She began by gently simmering kombu, dried bonito flakes, and water in a pot, allowing the flavors to infuse the broth. Once the broth had simmered for long enough, she added shiso leaves, bringing a fresh and herbaceous element to the dish.

As the sun began to set, Mrs. Tanaka preheated the broiler and placed the marinated sea bass fillets on a baking sheet. She then brushed the fillets with a bit of the marinade, ensuring that they would caramelize beautifully under the intense heat of the broiler.

After a few minutes under the broiler, the sea bass was perfectly cooked, with a crispy, caramelized exterior and a tender, flaky interior. Mrs. Tanaka arranged the sea bass fillets in shallow bowls and ladled the fragrant shiso broth over the top. The aroma that filled the kitchen was simply intoxicating, a harmonious blend of savory, sweet, and umami flavors.

I couldn't wait to take my first bite of the Broiled Sake-marinated Chilean Sea Bass in Shiso Broth. The fish practically melted in my mouth, while the broth added a burst of freshness and complexity to each bite. It was a truly unforgettable culinary experience, one that I knew I had to bring back home with me.

Since that fateful day in Japan, I have made the Broiled Sake-marinated Chilean Sea Bass in Shiso Broth countless times for my family and friends. Each time I prepare this dish, I am reminded of Mrs. Tanaka and the generosity she showed me in sharing her treasured recipe. I am grateful for the opportunity to learn from her and for the memories we shared in her cozy izakaya.

As I sit here, savoring a bowl of this exquisite dish, I can't help but smile at the thought of how far I have come in my culinary journey. The flavors of Japan will always hold a special place in my heart, and I am grateful for the knowledge and inspiration that Mrs. Tanaka imparted to me. Cooking is not just about preparing food; it is about creating lasting memories and sharing the joy of a delicious meal with those you love. And for that, I am truly thankful.