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Name: Broiled Sake-Marinated Chilean Sea Bass in Shiso Broth
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Garlic minced; 1 Carrot, cut into 2-inch-long; 1/4 c Sake or dry sherry; 1 ts Grated fresh ginger; 6 1/2 tb Mirin (sweet Japanese; 3 oz Medium-width dried rice; 2 tb Sesame seeds; 2 c Chicken Stock, or canned; 2 1/2 tb Rice-wine vinegar or; 1 1/2 ts Asian sesame oil; 6 tb Plus 1-1/2 teaspoons sugar; 2 tb Chopped fresh chives or; 1/2 lb Shiitake mushrooms, stems; 1/2 lb Spinach, stems removed and; 1 Leek, white and light-green; 3/4 c Soy sauce; 2 1/4 lb Chilean sea bass or cod; 6 Shiso or basil leaves,

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INGREDIENTS

1 ts Garlic ; minced
1 Carrot, cut into 2-inch-long
1/4 c Sake or dry sherry
1 ts Grated fresh ginger
6 1/2 tb Mirin (sweet Japanese
3 oz Medium-width dried rice
2 tb Sesame seeds
2 c Chicken Stock, or canned
2 1/2 tb Rice-wine vinegar or
1 1/2 ts Asian sesame oil
6 tb Plus 1-1/2 teaspoons sugar
2 tb Chopped fresh chives or
1/2 lb Shiitake mushrooms, stems
1/2 lb Spinach, stems removed and
1 Leek, white and light-green
3/4 c Soy sauce
2 1/4 lb Chilean sea bass or cod
6 Shiso or basil leaves,

Servings

INSTRUCTIONS

*Available at Asian markets and some supermarkets From: - Terra * St. Helena - 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 hours. 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 350? 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 minutes. 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 doesnt firm up, youll need to check its temperature to tell whether its done. Stab a small bamboo stick into the middle of the fillet. Leave for a moment, pull it out and touch the end. If its hot, the fish is ready. Chilean sea bass is not interchangeable with other bass. If you cant 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. A dry gew=FCrztraminer or riesling from the Napa Valley or Alsace has almost the same balance of sweetness and acidity as the sake, and complements the ginger and shiso. Posted to MM-Recipes Digest by Julie Bertholf on Mar 23, 1998

NOTES

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Broiled Sake-Marinated Chilean Sea Bass in Shiso Broth

1 ts Garlic minced
1 Carrot, cut into 2-inch-long
1/4 c Sake or dry sherry
1 ts Grated fresh ginger
6 1/2 tb Mirin (sweet Japanese
3 oz Medium-width dried rice
2 tb Sesame seeds
2 c Chicken Stock, or canned
2 1/2 tb Rice-wine vinegar or
1 1/2 ts Asian sesame oil
6 tb Plus 1-1/2 teaspoons sugar
2 tb Chopped fresh chives or
1/2 lb Shiitake mushrooms, stems
1/2 lb Spinach, stems removed and
1 Leek, white and light-green
3/4 c Soy sauce
2 1/4 lb Chilean sea bass or cod
6 Shiso or basil leaves,

*Available at Asian markets and some supermarkets    From: - Terra * St. Helena -    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  hours.    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  350? 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  minutes.    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 doesnt  firm up, youll need to check its temperature to tell whether its done.  Stab a small bamboo stick into the middle of the fillet. Leave for a  moment, pull it out and touch the end. If its hot, the fish is ready.    Chilean sea bass is not interchangeable with other bass. If you cant 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.    A dry gew=FCrztraminer or riesling from the Napa Valley or Alsace has  almost the same balance of sweetness and acidity as the sake, and  complements the ginger and shiso.  Posted to MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com> on  Mar 23, 1998

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Nutrition

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Serving Size: 1 Serving (286g)
Recipe Makes: 6 Servings

Calories: 64
Calories from Fat: 37 (58%)

Amt Per Serving		% DV

	Total Fat 4.1g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 503.7mg		17 %
Potassium 52.4mg		1 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 1.8g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 64

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