© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Clay Irving, adapted from Sea Bass with Ginger Ponzu Sauce.
1 pound Chilean sea bass — 2 fillets
4 tablespoons sake
½ teaspoon mirin
1 tablespoon soy sauce
For the ginger Ponzu Sauce:
5 tablespoons Kikoman Ponzu sauce
½ inch fresh ginger, grated
Marinate the sea bass with sake, mirin, and soy sauce for 30 minutes.
Bring the water bath to 122°F. Vacuum seal the fish with the marinade, drop in the water bath and cook for about an hour.
Pan-sear and/or torch both sides of the seabass until the surface turns light brown. Pour the ginger ponzu sauce generously over the baked sea bass and serve hot.