Sam Hazen, the former executive chef of New York celebrity hangout Tao, created this broiled fish dish seasoned with the Japanese trifecta of sake, mirin, and miso. A great riff on beef satay, this appetizer can be marinated up to a day ahead for a quick weeknight snack or full meal when served with rice. Avoid unsustainable Chilean sea bass; look for white sea bass from California, black cod, Pacific or Alaskan halibut, or striped bass.
Ingredients
Makes 2 servings
FOR MARINADE
FOR SATAY
Step 1
Combine the marinade ingredients. Reserve 2 tablespoons and marinate the bass in the rest (covered, in the refrigerator) for 24 hours.
Step 2
Preheat broiler. Spear each piece of fish on a wooden skewer. Place in a foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes.
Step 3
Toss the asparagus with the oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add the asparagus; sauté all sides.
Step 4
Arrange the asparagus on a plate. Top with the bass, drizzle with the reserved marinade, and garnish with chives. (Note: To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.)
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