Directions:
- Combine marinade ingredients. Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add asparagus; sauté all sides. Arrange asparagus on a plate. Top with bass, drizzle with reserved marinade, garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 943.69 Kcal (3951 kJ) | ||
| Calories from fat | 147.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.41g | 25% | |
|---|---|---|---|
| Cholesterol | 11.62mg | 4% | |
| Sodium | 5158.38mg | 215% | |
| Potassium | 696.58mg | 15% | |
| Total Carbs | 118.45g | 39% | |
| Sugars | 68.54g | 274% | |
| Dietary Fiber | 8.72g | 35% | |
| Protein | 25.97g | 52% | |
| Vitamin C | 14.5mg | 24% | |
| Iron | 4.3mg | 24% | |
| Calcium | 162.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 168.84 Kcal (707 kJ) | ||
| Calories from fat | 26.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 25% | |
|---|---|---|---|
| Cholesterol | 2.08mg | 4% | |
| Sodium | 922.89mg | 215% | |
| Potassium | 124.63mg | 15% | |
| Total Carbs | 21.19g | 39% | |
| Sugars | 12.26g | 274% | |
| Dietary Fiber | 1.56g | 35% | |
| Protein | 4.65g | 52% | |
| Vitamin C | 2.6mg | 24% | |
| Iron | 0.8mg | 24% | |
| Calcium | 29mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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