A healthier fish stick (the secret is in the skewer!)
Feeling Zen at Tao, the trendy Asian eatery in New York City, is a major challenge — even with the center-stage 16-foot Buddha. The movie theater turned hot spot packs in hundreds of diners each night (and it's a favorite of P. Diddy and the New York Giants). But executive chef Sam Hazen's miso-marinated sea bass satay may be as close to inner peace as you can get while you're sitting at a dinner table. And let us enlighten you: This delectable lowfat dish is packed with protein, vitamin A and folate.
Ingredients
Makes 2 servings
Marinade
Satay
Combine marinade ingredients. Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add asparagus; sauté all sides. Arrange asparagus on a plate. Top with bass, drizzle with reserved marinade, garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.)
Nutrition Per Serving
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Reviews (5)
Back to TopThe work is the day before and the broiling part is fast and fun to watch so this is a great dinner party entree. Served over sushi rice it makes for a good filling meal. I made it for a dinner party for 8 which included a restaurant chef who was blown away.
keough
Memphis, TN
4/16/2009
This is essentially the same recipe as the Miso Glazed Sea Bass on this site. This was fantastic although I used cod and boy did it fall apart! Would have been better to leave filets whole. Also-the marinade is enough for 4-5 pounds of fish which is how much I made (personal chef)
rlydarby
Midlothian, Virginia
4/15/2007
This is a fine dish if using black cod from Alaska - a wonderful substitute for Chilean seabass. Chilean seabass has generally high levels of mercury (and is subject to a Federal warning), is nearing commercial extinction (and is therefore generally very expensive), and is often illegally poached. You can support sustainable fishery management by choosing an alternative, and still make an extraordinary dinner! Look up "Take a Pass on Chilean Sea Bass."
Anonymous
Monterey, CA
2/11/2006
伟大的味道,很容易准备。如果你不t like your food on the sweet side, you may want to cut the amount of sugar called for in the recipe. Even though this is a pretty sweet dish, I really enjoyed it. I also think you can cut the marinade ingredients to at least half the amount called for in the recipe (especially if you're only using 4 oz of fish). I used a pound of sea bass and there was still more than enough marinade.
Anonymous
Berkeley, CA
11/20/2004
Excellent! I could not find the Mirin, so I substituted a white plum wine with caramel. I marinated 1 lb of Chilean Sea Bass and made this as an entree. My guests loved it!!!
PHurley
Pasadena, CA
10/29/2004
