• Ingredients: 15
  • Serves: 2

Bass satay with asparagus with chilean sea bass, jumbo stalks peeled asparagus, tbsp olive oil, tbsp minced chives.

Ingredients

Marinade

  • 1 cup sake
  • 1 cup mirin
  • 1 cup miso
  • 1 cup sugar
  • 1/2 cup chopped ginger
  • 1/2 cup chopped garlic

Satay

  • 2 pcs. Chilean sea bass
  • 4 jumbo stalks peeled asparagus
  • 1 tbsp olive oil
  • 1 tbsp minced chives

Tuna

Directions

  1. Step 1 Combine marinade ingredients. Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours.
  2. Step 2 Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes.
  3. Step 3 Toss asparagus with oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes.

    For this step you will need

  4. Step 4 Add asparagus; sauté all sides. Arrange asparagus on a plate. Top with bass, drizzle with reserved marinade, garnish with chives.

    For this step you will need