Sake Marinated Sea Bass With Coconut Curry Sauce Recipes

SIMPLE GRILLED SEA BASS MARINATED IN SAKE

Simple Grilled Sea Bass Marinated in Sake image

This is a simple grilled marinated fish recipe is easy to prepare. Since you can let it set overnight, this makes it a great plan ahead meal.

Provided by Derrick Riches

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 pieces of sea bass, about 4 to 6 ounces each
1/2 cup/120 mL sake
1/4 cup/60 mL oil
2 tablespoons/30 mL soy sauce
2 tablespoons/30 mL sugar
2 tablespoons/30 mL fresh ginger (minced)
2 cloves garlic (minced)
1 teaspoon/5 mL black pepper

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.

Nutrition Facts : Calories 289 kcal, Carbohydrate 20 g, Cholesterol 70 mg, Fiber 1 g, Protein 35 g, SaturatedFat 1 g, Sodium 668 mg, Fat 4 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 2 g

SAKE-MARINATED SEA BASS WITH COCONUT-CURRY SAUCE

Sake-Marinated Sea Bass with Coconut-Curry Sauce image

Categories Fish Ginger Bake Marinate Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 12

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

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.

COCONUT-CURRY SAUCE

Coconut-Curry Sauce image

Categories Sauce Milk/Cream Wine Dairy Ginger Vegetarian Curry White Wine Summer Boil Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 9

Ingredients

1/2 cup mirin*
1/4 cup chopped fresh lemongrass**
1 tablespoon chopped peeled fresh ginger
1/4 cup dry white wine
2 cups whipping cream
3/4 cup canned unsweetened coconut milk*
2 teaspoons Thai green or red curry paste*
*Available at Asian markets and in the Asian foods section of some supermarkets.
**Fresh lemongrass can be found in the produce section (not Asian foods section) of some supermarkets.

Steps:

Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cup, about 6 minutes. Add wine and boil until reduced to 1/4 cup, about 6 minutes. Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.)

SEA BASS WITH COCONUT-CURRY SAUCE

Sea Bass with Coconut-Curry Sauce image

Categories Fish Broil Sauté Coconut Bass Curry Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 medium onion, thinly sliced
4 garlic cloves, minced
4 teaspoons curry powder
2 13 1/2- to 14-ounce cans unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
2 medium carrots, peeled, cut into matchstick-size pieces
4 5- to 6-ounce sea bass fillets
4 green onions, thinly sliced

Steps:

Heat oil in heavy medium saucepan over medium heat. Add onion, garlic 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 thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.

SAKE KASU-MARINATED SEA BASS WITH COCONUT GREEN CURRY SAUCE

Sake Kasu-Marinated Sea Bass with Coconut Green Curry Sauce image

Categories Wine Blender Fish Ginger Roast Vinegar Bass Healthy Gourmet

Yield Serves 6

Number Of Ingredients 12

Ingredients

For marinade
a 1-inch piece fresh gingerroot
1 cup mirin*
1/2 cup sake kasu* (fermented lees of Japanese rice wine)
1/2 cup tamari* or soy sauce
1/4 cup white miso*
1/4 cup rice vinegar (not seasoned)
2 tablespoons packed brown sugar
six 6- to 7-ounce skinless pieces Chilean sea bass fillet (each about 1 1/2 inches thick)
1 tablespoon vegetable oil
Accompaniment: Coconut Green Curry Sauce
*available at Japanese markets and by mail order from Uwajimaya,tel. (800) 889-1928

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.

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