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Broiled Sea Bass with Black Garlic Sauce and Shitake Mushrooms

Broiled Sea Bass with Black Garlic Sauce and Shitake Mushrooms
  • entrée
  • 6-8 servings
  • 45 minutes

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Broiled Sea Bass with Black Garlic Sauce and Shitake Mushrooms

  • entrée
  • 6-8 servings
  • 45 minutes

INGREDIENTS

MARINADE

  • 1 T black garlic paste
  • 1 T sesame oil
  • 1 T sugar
  • 1T soy sauce

BROTH

  • 2 C chicken stock
  • 1 T mirin
  • 1T soy sauce
  • 1 T black garlic paste
  • 1 tsp garlic, grated on microplane
  • 1 T ginger, grated on microplane
  • 1 T crisp chili oil
  • 2 persimmons quartered (ripe)

VEGETABLES

  • 1 T sesame oil
  • 1 C shitake mushrooms, sliced
  • 2 garlic, sliced
  • 1 shallot, sliced
  • 3 T mint, chiffonade (sliced)

GARNISH

  • Toasted sesame seeds
  • Mint

COOKING DIRECTIONS

Marinade: combine all ingredients. Let sea bass soak in marinade for 3 hours to one day.

Broth: combine all ingredient and cook on the stove for 15-20 minutes

Veggies: over medium high heat sautee shitakes until soft. Reduce to medium heat and add shallot. Cook for 2 minutes then turn off heat and add garlic to bloom. Once cooled add mint. Reheat slightly before serving.

Cooking Fish: preheat oven to broil. Add fish to a foil lined baking sheet. Wipe of any excess marinade. Cook fish for 10 minutes on top oven shelf.

Platting: spoon broth into a shallow bowl. Place fish in center. Add shitake mixture around the sides and garnish with sesame seeds and mint.

 

Time 30-40 minutes

Serves 4

Recipe by Eat Seattle.