Best 6 Chilean Sea Bass With Soy Glaze Recipes
Embark on a culinary journey to the vibrant shores of Chile with our tantalizing Chilean sea bass with soy glaze recipe. This exquisite dish showcases the delicate flavors of Chilean sea bass, expertly complemented by a savory soy glaze. Prepared with precision, the sea bass is cooked to perfection, resulting in a flaky and succulent texture that melts in your mouth. Enhanced with a medley of aromatic ingredients, including ginger, garlic, and scallions, the soy glaze adds a delightful balance of sweetness and umami, creating a symphony of flavors that will captivate your taste buds. Accompanied by a medley of delectable side dishes, this Chilean sea bass with soy glaze is an unforgettable culinary experience that will transport you to the heart of Chile's rich culinary heritage.
In addition to the Chilean sea bass with soy glaze, this article offers a treasure trove of other seafood recipes that will tantalize your taste buds and expand your culinary horizons. Discover the secrets of preparing a flavorful seafood chowder, brimming with a variety of succulent seafood morsels, enveloped in a creamy and comforting broth. For those who relish the zesty flavors of Southeast Asia, the Thai coconut shrimp soup is a must-try. This aromatic soup features plump shrimp swimming in a vibrant coconut-based broth, infused with the tantalizing flavors of lemongrass, galangal, and kaffir lime leaves. For a classic Italian seafood dish, look no further than the Venetian seafood risotto. This indulgent risotto showcases a delectable array of seafood, including shrimp, clams, mussels, and calamari, harmoniously combined with creamy Arborio rice and a flavorful broth.
And for those seeking a quick and easy seafood meal, the baked cod with lemon and herbs is an excellent choice. This simple yet satisfying dish highlights the delicate flavor of cod, perfectly complemented by a zesty lemon and herb marinade. Simply bake the cod until flaky, and you'll have a delicious and nutritious meal ready in no time. With these diverse and enticing seafood recipes at your fingertips, you're sure to impress your family and friends with your culinary prowess.
PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE
This pan seared Chilean sea bass is flavored with a delicious Asian marinade of soy sauce, ginger, and mirin. It's perfectly pan fried until it's flaky and tender with an incredibly crispy skin! A delicious Asian sea bass flavored with soy ginger teriyaki marinade!
Provided by Jamie
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.
- Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.
- Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
- Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.
- Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.
Nutrition Facts : Calories 84 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 686 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHILEAN SEA BASS WITH SOY GLAZE
This is delicious. Such amazing flavor
Provided by barbara lentz
Categories Seafood
Time 15m
Number Of Ingredients 5
Steps:
- 1. Mix the soy sauce, mirin, sugar and sake together. Set aside. Add the oil to a skillet. Brown the bass on both sides.
- 2. Pour the soy mixture over the fish and cook until fish is flaky and glistening in the middle. About 5 minutes depending on how thick the bass is.
- 3. The sauce will thicken and coat the fish, Garnish with chives
MISO AND SOY CHILEAN SEA BASS
This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.
Provided by Swest
Categories World Cuisine Recipes Asian Japanese
Time 3h17m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
- Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g
CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE
Steps:
- Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm.
- Make the garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown. Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.
- Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish.
- Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.
SEA BASS WITH CITRUS AND SOY
Steps:
- Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
- Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.
GLAZED SEA BASS WITH GINGER BUTTER SAUCE
Categories Milk/Cream Fish Ginger Bake Bass White Wine Honey Bon Appétit Utah
Yield Serves 4
Number Of Ingredients 13
Steps:
- For sauce:
- Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
- For fish:
- Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.
- Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.
- Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.
Tips:
- Use fresh sea bass fillets: Fresh sea bass fillets will have a firm, springy texture and a mild, slightly sweet flavor. Avoid fillets that are slimy or have an off odor.
- Marinate the sea bass fillets in the soy glaze for at least 30 minutes: This will help to infuse the fillets with flavor and make them more tender.
- Cook the sea bass fillets over medium heat: This will help to prevent the fillets from overcooking and becoming dry.
- Serve the sea bass fillets immediately: Sea bass is best served hot and fresh out of the pan.
Conclusion:
Chilean sea bass with soy glaze is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The sea bass fillets are marinated in a flavorful soy glaze and then pan-fried until they are cooked through. The result is a dish that is both flavorful and healthy. Serve the sea bass fillets with rice, vegetables, or your favorite sides.
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