Your favorite ways with Chilean sea bass

I purchased a very nice filet from our fishmonger, and would prefer to honor its price.

It’s about 1.5" thick at its thickest part. I thought about blasting it in the air-fryer with a light coating of garlic black bean sauce, but I really want to let the fish shine.

Thank you in advance :pray:t2:

You can treat it like black cod:

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As Amanadarama insinuates, a misoyaki marinate a la Nobu’s miso black cod would do it justice. Or can I suggest to steam it chinese style, then cover it with minced ginger, cilantro, green onions, and drizzle it with shoyu and a bit of scalding hot oil. This is how we steam whole fish in Hawaii, and is my favorite preparation for halibut that I bring home from Alaska.

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I would have to say . Grilled with lemon , olive oil and salt . Or papillote .

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Damn, and I just tossed the itty bit of sake our HK friend gave us before we our Philly sojourn :roll_eyes:

I have all the other ingredients, save for the wasabi powder.

ETA: YAYYY! I had not tossed the sake. The purge queen musta missed this one :sweat_smile:

And the wasabi oil seems to be for serving, which I may just forgo, but I have everything for the marinade :partying_face:

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Yeah, you can skip the wasabi oil. In the Blue Ginger cookbook, he garnishes the dish with both the wasabi oil (basically, wasabi powder mixed into neutral oil) and a soy syrup (reduced soy sauce, sugar mostly), but neither are critical.

If you didn’t have the sake, a dry white wine or dry sherry would be fine too! The miso is the main thing, the rest just carries it.

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I’ll def cut down on the sugar in general — I have to halve the recipe anyway since the filet is only about 2/3 of a pound.

With the mirin, for a half recipe you really only need about a tablespoon of sugar (and I double the ginger and usually also grate in a clove or two of garlic).

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Thanks for the pointers! Extra ginger & garlic is always a good thing in my book :slight_smile:

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