The Chef

Restaurants

Meals

Drinks

Restaurants›JOEY Eaton Centre›Sake Glazed Chilean Seabass Recipe

Sake Glazed Chilean Seabass Recipe

Name: JOEY Eaton Centres Sake Glazed Chilean Seabass Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces Chilean Seabass fillets; 1 cup Sake; 1 tbs Soy sauce; 2 tbs Mirin; 2 pieces Bell peppers (mixed colors); 2 pieces Carrots; 1 cup Snap peas; 1 cup Broccoli florets; 4 pieces Gold potatoes; 4 cups Dashi broth; 2 tbs Sesame oil; 1 tbs Ginger (minced); 2 cloves Garlic (minced); 1 tsp Salt; 1 tsp Black pepper; 2 tbs Green onions (chopped)

Inspired by JOEY Eaton Centre

Time45m

Serves4

wok-fired vegetables, gold potatoes, dashi broth

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Sake Glazed Chilean Seabass

Selected to serve

Matcha made in heaven

Matcha, Coconut water, Sweet vermouth, Whiskey

earthy · herbal · sweet

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

4 pieces Chilean Seabass fillets

1 cup Sake

1 tbs Aged soy sauce

2 tbs Mirin

Vegetables

2 pieces Bell peppers (mixed colors)

2 pieces Carrots

1 cup Snap peas

1 cup Broccoli florets

Potatoes

4 pieces Gold potatoes

Broth

4 cups Dashi broth

2 tbs Toasted sesame oil

1 tbs Ginger (minced)

2 cloves Garlic (minced)

Seasoning

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Green onions (chopped)

Method

Preparation

Prepare the Potatoes

Boil gold potatoes in salted water until tender. Drain and set aside.

Prepare the Vegetables

Slice bell peppers and carrots into thin strips. Keep snap peas and broccoli florets whole.

Cooking

Sauté the Vegetables

In a wok, heat sesame oil over medium-high heat. Add minced ginger and garlic, sauté for 1 minute. Add bell peppers, carrots, snap peas, and broccoli. Stir-fry for 5-7 minutes until vegetables are tender-crisp.

Cook the Seabass

In a separate pan, combine sake, soy sauce, and mirin. Bring to a simmer. Add seabass fillets and cook for about 4-5 minutes on each side, basting with the sauce until cooked through.

Prepare the Dashi Broth

In a saucepan, heat dashi broth over medium heat. Add cooked gold potatoes and let simmer for 3-4 minutes. Season with salt and black pepper.

Serving

Plate the Dish

In bowls, serve dashi broth with gold potatoes. Top with wok-fried vegetables and place the sake-glazed seabass on top. Garnish with chopped green onions.

More from JOEY Eaton Centre

30m

Japanese

Tuna & Avocado Crunch Roll

Inspired by JOEY Eaton Centre

A Tuna & Avocado Crunch Roll is a sushi roll that features marinated ahi tuna and sliced avocado, often topped with crispy tempura flakes for added texture. This version blends fresh, creamy avocado and tender tuna with crispy tempura for a delightful contrast, typical of Japanese sushi making. Here's how to make it at home.