Sake Marinated Sea Bass With Coconut Curry Sauce Food

SIMPLE GRILLED SEA BASS MARINATED IN SAKE

Steps:

• Place sea bass pieces in a shallow glass dish.
• In a small bowl, combine all marinade ingredients.
• Pour mixture over fish, cover, and allow to marinate in the refrigerator for 3 to 12 hours.
• Preheat grill for medium-high heat.
• Remove fish from glass dish and discard marinade.
• Place fish on grill and cook for 10 to 12 minutes, turning once.
• When fish is opaque and flakes easily, remove from heat and serve.

SEA BASS WITH COCONUT CURRY SAUCE

Steps:

• 1. Heat 2T oil in heavy medium saucepan over medium heat. Add onion, garlic, gnger and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to medium sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
• 2. Dry your fish filets, then salt and pepper to taste. Heat olive oil and butter in a cast iron pan to high heat. Place Sea Bass in pan to sear until cooked 2/3 of the way through on one side. Flip to other side to complete cooking.
• 3. Put a small amount of coconut sauce on plate. Place fish on sauce-add additional sauce as desired. Sprinkle with green onions I serve this with steamed Jasmine rice

BAKED SEA BASS

Steps:

• Marinate the sea bass with sake, mirin, and soy sauce for 30 minutes.
• Preheat oven to 400°F (204°C).
• Pan-sear both sides of the seabass until the surface turns light brown.
• Transfer the fish fillets to the oven and bake for 10-15 minutes.
• Pour the ginger ponzu sauce generously over the baked sea bass and serve hot.

SAKE-MARINATED SEA BASS WITH COCONUT-CURRY SAUCE

Steps:

• 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.
• 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.

SAKE KASU-MARINATED SEA BASS WITH COCONUT GREEN CURRY SAUCE

Steps:

• Make marinade:
• Peel and chop gingerroot. In a blender combine gingerroot with remaining marinade ingredients and blend until smooth.
• 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.
• 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.

SEA BASS BAKED IN COCONUT MILK

Steps:

• Sprinkle the fish lightly with the salt and place it in a non-reactive baking pan just slightly larger than the fish. Spread the seafood marinade over the fish, massaging it into the flesh with your hands. Cover and refrigerate for 2 hours.
• Preheat the oven to 350 degrees. Remove the fish from the refrigerator and surround it with the shallots, galangal and lemongrass. Pour in the coconut milk. Bake for 30 minutes, or until the fish is just cooked through. Place the fish on a platter. Discard the galangal and lemongrass and pour the sauce from the pan over and around the fish. Serve immediately.

MISO AND SOY CHILEAN SEA BASS

Steps:

• Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
• Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.