• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Broiled Sake-Marinated Chilean Sea Bass in Shiso Broth

  • Recipe Submitted by on

Category: Seafood, Main Dish

 Ingredients List

  • 3/4 c Soy sauce
  • 6 1/2 tb Mirin (sweet Japanese
  • -cooking wine)*
  • 1/4 c Sake or dry sherry
  • 6 tb Plus 1-1/2 teaspoons sugar
  • 1 ts Grated fresh ginger
  • 1 ts Minced garlic
  • 2 1/4 lb Chilean sea bass or cod
  • -fillet, cut into 6 pieces
  • 3 oz Medium-width dried rice
  • -noodles*
  • 2 tb Sesame seeds
  • 2 c Chicken Stock, or canned
  • -low-sodium chicken broth
  • 2 1/2 tb Rice-wine vinegar or
  • -white-wine vinegar
  • 1 1/2 ts Asian sesame oil
  • 1 Carrot, cut into 2-inch-long
  • -matchstick strips
  • 1 Leek, white and light-green
  • -parts only, cut into
  • -2-inch-long matchstick
  • -strips and washed well
  • 1/2 lb Shiitake mushrooms, stems
  • -removed and caps sliced
  • 1/2 lb Spinach, stems removed and
  • -leaves washed
  • 6 Shiso or basil leaves,
  • -sliced thin
  • 2 tb Chopped fresh chives or
  • -scallion tops


*Available at Asian markets and some supermarkets

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. Add the
fish fillets and arrange them so that they are completely covered with the
marinade. Let the Chilean sea bass marinate in the refrigerator for about 6

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

3. 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
350ø oven for 15 minutes.

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

5. Heat the broiler. Drain the fish and discard the marinade. Put the fish
on a baking sheet and broil until the fish is just cooked through, about 5

6. Meanwhile, 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. Bring
to a boil over moderately high heat. Add the carrot, leek and mushrooms and
simmer for 1 minute. Add the cooked noodles, the spinach and two thirds of
the shiso leaves. Simmer for 30 seconds longer.

7. Transfer the noodles and vegetables to plates. Pour on the broth and top
with the fish. Sprinkle the fish with the toasted sesame seeds, the
remaining shiso leaves and the chives.

Chilean sea bass has a very different texture from that of other fish. Even
when it is cooked to well-done, the fish remains soft. Since it doesn't
firm up, you'll need to check its temperature to tell whether it's done.
Stab a small bamboo stick into the middle of the fillet. Leave for a
moment, pull it out and touch the end. If it's hot, the fish is ready.

Chilean sea bass is not interchangeable with other bass. If you can't find
it, cod is a closer substitute than a different type of sea bass. In place
of the shiso leaves, you can use basil. Sweet sherry, while not as sweet as
mirin, can be used in its place.

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