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Old 11-20-2012, 12:46 PM   #1
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Sea Bass Heaven

I think you will agree this is the MOST AWESOME tasting recipe for Sea Bass. We rarely buy sea bass because of the cost, but when we do, this is THE recipe

SEA BASS HEAVEN

MARINADE
1 cup Mirin
3/4 cup White Miso paste
1/2 cup Sake (or dry white wine)
1/4 cup Sugar
Sea Bass Fillets, approx. 1" thick

Combine Mirin, Miso Paste, Sake & Sugar.
Marinate the Sea Bass in this mixture for 2 or 3 hours in refrigerator.

SEASONING SAUCE

1 cup Sake (or dry white wine)
1/4 cup Shallots, chopped
6 cloves Garlic, chopped
2 Bay Leaves
1/2 tsp. Peppercorns, whole
1 cup Whipping Cream
5 Tbslp. Butter, unsalted, room temp.
2 Tblsp. fresh Lemon Juice

Bring Sake to Boiling.
Add: Shallots, Garlic, Bay Leaves, Peppercorns. Cook and reduce to nearly 1/2.
Add: Whipping Cream. Cook and reduce to approx. 1 cup.
Strain this mixture into a pan through a sifter, pressing to extract juices.
Over a low heat, Add unsalted Butter a bit at a time, stirring.
Turn off Heat. Add Lemon Juice. Salt & Pepper to taste.

BAKE Marinated Sea Bass on oiled baking sheet in preheated 425 degree oven until fork tender & nearly completed cooking. About 15 minutes depending on size.
NOW BROIL the Sea Bass under hot broiler until well browned, fork tender & flaky. Be careful not to burn.
Serve w/Seasoning Sauce
eat. smile.

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Old 11-20-2012, 06:52 PM   #2
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Is the flavour of mirin really that different from sake that one would use both?
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Old 11-20-2012, 06:55 PM   #3
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Is the flavour of mirin really that different from sake that one would use both?
The mirin is a much sweeter wine the japanese use for cooking. It will also last longer in the fridge as compared to wine. Like Sherry as opposed to wine. Not a fantastic difference I guess, but I do use both in this recipe. Don't know how it would affect the recipe
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Old 11-20-2012, 08:48 PM   #4
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Sounds nice Chef
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Old 11-21-2012, 04:16 PM   #5
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Chilean sea bass is endangered and EXTREMELY unsustainable.

Please don't buy it.

See for yourself
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Old 11-21-2012, 08:02 PM   #6
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I love sea bass. tastes great. nice texture. great recipe.
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Old 11-22-2012, 03:14 PM   #7
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I love sea bass. tastes great. nice texture. great recipe.
And NOT sustainable.
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Old 11-22-2012, 03:21 PM   #8
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And NOT sustainable.
Nothing is. boo hoohoo
catch & release :<)
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Old 11-22-2012, 03:23 PM   #9
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And NOT sustainable.
Whole Foods sells sustainable sea bass....
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Old 11-22-2012, 03:27 PM   #10
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Whole Foods sells sustainable sea bass....
I'm on my way
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Sea Bass Heaven I think you will agree this is the MOST AWESOME tasting recipe for Sea Bass. We rarely buy sea bass because of the cost, but when we do, this is THE recipe :yum: [FONT="Century Gothic"][SIZE="4"][COLOR="Blue"]SEA BASS HEAVEN[/COLOR][/SIZE][/FONT] [FONT="Times New Roman"][SIZE="3"][COLOR="Blue"]MARINADE[/COLOR][/SIZE][/FONT] 1 cup Mirin 3/4 cup White Miso paste 1/2 cup Sake (or dry white wine) 1/4 cup Sugar Sea Bass Fillets, approx. 1" thick Combine Mirin, Miso Paste, Sake & Sugar. Marinate the Sea Bass in this mixture for 2 or 3 hours in refrigerator. [FONT="Times New Roman"][SIZE="3"][COLOR="Blue"]SEASONING SAUCE[/COLOR][/SIZE][/FONT] 1 cup Sake (or dry white wine) 1/4 cup Shallots, chopped 6 cloves Garlic, chopped 2 Bay Leaves 1/2 tsp. Peppercorns, whole 1 cup Whipping Cream 5 Tbslp. Butter, unsalted, room temp. 2 Tblsp. fresh Lemon Juice Bring Sake to Boiling. Add: Shallots, Garlic, Bay Leaves, Peppercorns. Cook and reduce to nearly 1/2. Add: Whipping Cream. Cook and reduce to approx. 1 cup. Strain this mixture into a pan through a sifter, pressing to extract juices. Over a low heat, Add unsalted Butter a bit at a time, stirring. Turn off Heat. Add Lemon Juice. Salt & Pepper to taste. BAKE Marinated Sea Bass on oiled baking sheet in preheated 425 degree oven until fork tender & nearly completed cooking. About 15 minutes depending on size. NOW BROIL the Sea Bass under hot broiler until well browned, fork tender & flaky. Be careful not to burn. Serve w/Seasoning Sauce eat. smile. :yum: 3 stars 1 reviews
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