Broiled Sea Bass with Black Garlic Sauce and Shitake Mushrooms
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Broiled Sea Bass with Black Garlic Sauce and Shitake Mushrooms
- entrée
- 6-8 servings
- 45 minutes
INGREDIENTS
- 1.75 pounds Chilean Sea Bass, cut into 6, 7 oz filets per person
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.
