BAKED SEA BASS
Sea bass fillets can be purchased at the supermarket and marinated for 30 minutes with sake, mirin, and soy sauce before being pan-seared on both sides before baking.
When you want to make a good impression on your guests, what do you serve them? As for me, I baked a sea bass that screams “I am a catch!” with its delicious and meaty flesh.
It was a few weekends ago that my friend came over to my place.
Prior to her arrival, I had spent some time contemplating the meal I would prepare for her—one that would leave her speechless after one bite.
I’m forced to because she’s such a good cook and knows a lot about food. For instance, she can interpret the ingredients used merely by sniffing the cuisine.
Yes, I’m serious. That she is a talented cook is obvious if you’ve ever checked out her blog.
I digress. Let’s get back to impressing my guest. Freshly acquired sea bass fillets were marinated for 30 minutes before being pan-seared and baked.
The final product was breathtaking. Do you want to know if she was impressed? We’ll wait for her to respond.
Each serving of this recipe has only 85 calories.
- 2 fillets of sea bass (200 g)
- 4 tablespoons of sake
- 1/2 teaspoon of mirin
- 1 tablespoon of soy sauce
GINGER PONZU SAUCE
- 5 tablespoons of Kikoman Ponzu
- 1/2 inch of grated fresh ginger
- For 30 minutes, combine sake, mirin, and soy sauce with the sea bass.
- Preheat oven to 400°F.
- The seabass should be pan-seared on both sides until the surface is browned.
- Bake the fish fillets for 10-15 minutes in the oven.
- Serve the roasted sea bass with a liberal amount of ginger ponzu sauce drizzled on top.