Broiled Chilean Sea Bass

posted: 06/30/10


  • 1/4 cup/55 ml soy sauce
  • 1/4 cup/55 ml sweet sake
  • 2 tablespoons/25 g granulated sugar
  • 2 tablespoons/30 ml Mirin (sweet Japanese rice wine)
  • 1 tablespoon/5 g finely-chopped, peeled fresh ginger
  • 2 garlic cloves, finely chopped
  • Four 6-ounce/170-g filets of sustainably fished Chilean sea bass
  • Thinly sliced green onions, for garnish
  • Mushroom and Shiso Broth


  1. Whisk the soy, sake, sugar, mirin, ginger and garlic to blend in an 8x8-inch/20x20-cm baking dish. Add the fish to the marinade and turn to coat. Cover and refrigerate for 2 to 4 hours, turning the fish occasionally.
  2. Position the rack about 4 inches/10 cm from the heat source of the broiler and preheat the broiler to high heat. Line a heavy, large baking sheet with foil.
  3. Remove the fish from the marinade and place the fish on the prepared baking sheet. Broil for about 6 minutes or until the fish is just opaque in the center and begins to char slightly on top.
  4. Place 1 fish filet on each of 4 serving dishes. Garnish the fish with green onions and serve with bowls of the Mushroom and Shiso Broth.
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