Sake Kasu-Marinated Sea Bass with Coconut Green Curry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
a 1-inch piece fresh gingerroot |
1 cup mirin |
1/2 cup sake kasu* (fermented lees of japanese rice wine) |
1/2 cup tamari* or soy sauce |
1/4 cup white miso |
1/4 cup rice vinegar (not seasoned) |
2 tablespoons packed brown sugar |
six 6- to 7-ounce skinless pieces chilean sea bass fillet (each about 1 1/2 inches thick) |
1 tablespoon vegetable oil |
accompaniment: coconut green curry sauce |
Directions:
1. Make marinade: Peel and chop gingerroot. In a blender combine gingerroot with remaining marinade ingredients and blend until smooth.
2. Arrange sea bass in a 2-inch-deep dish just large enough to hold fish in one layer and pour marinade over it, turning fish to coat well. Marinate fish, covered and chilled, at least 2 hours and up to 2 days.
3. Preheat oven to 400°F. and wrap handle of a 12-inch non-stick skillet with a triple-layer of foil, shiny side out, if handle is not ovenproof. Remove fish from marinade, letting excess marinade drip off, and put on a plate. Discard excess marinade. In non-stick skillet heat oil over moderately high heat until hot but not smoking and sear fish on 1 side only until golden brown, about 3 minutes. With tongs turn fish over and transfer skillet to middle of oven. Roast fish until just cooked through, 6 to 8 minutes. Serve sea bass with curry sauce.
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