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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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Why it works: Sake and shiso work together. They rank in the top 19% of all ingredient pairs, and 7 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Sake + shisotop 19% of all pairs
    Aroma overlaplow
    Mentioned together7 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Rice + chickentop 2% of all pairs
    Aroma overlapstrong
    Mentioned together4,569 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Rice + sesametop 3% of all pairs
    Aroma overlapstrong
    Mentioned together643 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  4. Ginger + sesametop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,531 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Garlic + chickentop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together10,839 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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.

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (sauce, sake, sugar, ginger, rice, sesame, chicken):

  1. Corianderabout as good a flavor fit
  2. Cinnamonabout as good a flavor fit
  3. Garlicthe original
  4. Turmericabout as good a flavor fit

Fit is the average pairing score against sauce, sake, sugar, ginger, rice, sesame, chicken. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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