Sake-Marinated Sea Bass with Coconut-Curry Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

(sweet japanese rice wine)

1/4 cup sake

1/4 cup tamari or regular soy sauce

2 tablespoons yellow miso (fermented soy bean paste)

2 tablespoons rice vinegar

1 tablespoon chopped peeled fresh ginger

1 tablespoon brown sugar

6 6-ounce sea bass fillets

1 tablespoon vegetable oil

steamed white rice

coconut-curry sauce

chopped fresh cilantro

Directions:

1. Purée first 7 ingredients in blender. Place fillets in single layer in glass baking dish. Pour marinade over. Cover; refrigerate 2 hours, turning fish occasionally.
2. Preheat oven to 400°F. Remove fillets from marinade; pat dry with paper towels. Sprinkle both sides of fillets with salt and pepper. Heat oil in large ovenproof nonstick skillet over medium-high heat. Add fillets and sear until golden brown, about 2 minutes. Turn fillets over; transfer skillet to oven. Bake fillets until just opaque in center, about 8 minutes. Place some steamed rice in center of each of 6 plates. Top with fillets. Spoon some Coconut-Curry Sauce around rice on each plate. Garnish with chopped fresh cilantro and serve.

By RecipeOfHealth.com