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Broiled Sake-marinated Chilean Sea Bass in Shiso Broth

Chilean sea bass fillets marinated in soy, mirin, sake and sugar, broiled and served over noodles and vegetables in a shiso broth.

From the Recipes Wiki (Fandom) · 18 ingredients
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The recipe

Oven350 oven (for toasting sesame seeds)

Ingredients

Contains: wheat, soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: noodles

Directions

Marinate the fish

  1. In a shallow glass dish or stainless-steel pan, combine 1/2 cup of the soy sauce, 4 tablespoons of the mirin, the sake, 6 tablespoons of the sugar, 3/4 teaspoon of the ginger and 3/4 teaspoon of the garlic.

  2. Add the fish fillets and arrange them so that they are completely covered with the marinade.

  3. Let the Chilean sea bass marinate in the refrigerator for about 6 hours.

Prepare the noodles and sesame seeds

  1. In a large bowl, cover the rice noodles with warm water and leave to soften, about 10 minutes.

  2. Drain the noodles.

  3. In a large pot of boiling, salted water, cook the rice noodles until just done, about 3 minutes.

  4. Drain the noodles.

  5. In a small frying pan, toast the sesame seeds over moderate heat, stirring frequently, until light brown, about 3 minutes. Or toast them in a 350 oven for 15 minutes.

Broil and make the broth

  1. Heat the broiler.

  2. Drain the fish and discard the marinade.

  3. Put the fish on a baking sheet and broil until the fish is just cooked through, about 5 minutes.

  4. In a medium pot, combine the remaining 1/4 cup soy sauce, 2-1/2 tablespoons mirin, 1-1/2 teaspoons sugar, 1/4 teaspoon ginger, 1/4 teaspoon garlic, the Chicken Stock, rice-wine vinegar and sesame oil.

  5. Bring to a boil over moderately high heat.

  6. Add the carrot, leek and mushrooms and simmer for 1 minute.

  7. Add the cooked noodles, the spinach and two thirds of the shiso leaves. Simmer for 30 seconds longer.

Serve

  1. Transfer the noodles and vegetables to plates.

  2. Pour on the broth and top with the fish.

  3. Sprinkle the fish with the toasted sesame seeds, the remaining shiso leaves and the chives.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Chilean sea bass
Firm, flaky protein that holds its shape under the broiler and absorbs the marinade.
Soy sauce
Salty, savoury base that seasons both the marinade and the broth.
Sugar
Adds sweetness and helps the fish brown lightly under the broiler.
Rice noodles
Provide the starchy body of the bowl after softening and brief cooking.
Shiitake mushrooms
Add savoury depth and a meaty texture to the broth.
Chicken stock
Forms the liquid base of the broth and carries its flavour.

The step that matters

Broil the fish until just cooked through. Fish protein toughens and dries quickly once it passes doneness, so pulling it as soon as it flakes keeps it moist. Sugar in the marinade can darken fast under high heat, so watch it closely.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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