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Miso Marinated Chilean Seabass w/Asian Veggies and Mushroom Sake Sauce Recipe

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This recipe for Miso Marinated Chilean Seabass w/Asian Veggies and Mushroom Sake Sauce, by , is from The Austin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brooke Austin
Added: Sunday, June 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Chilean Seabass
Marinade
White miso
Mirin
Sherry wine
Sugar
Oil
Chicken stock
Shitake mushrooms
Garlic



Directions:
Directions:
Marinade:
..a half cup of each of the below
Mix white miso, (3 spoonfuls)
Mirin
Sherry wine
Sugar
*Bring to a boil and reduce heat and simmer for an hour

Piece of Chilean Seabass marinaded.

Lightly oil pan
Put seabass in pan and put directly in broiler

Broth:
Chicken stock, mushrooms, raw garlic, scallions and a lil' soy and a little sake...cook over med. - high heat til' it's reduced in half.

Vegetable plate - whittier sliced musrhrooms, sliced shiitakies, sugar snap peas, snow peas, blanched baby carrots, fresh water chestnuts, baby bok choy - saute in butter - throw in some soy...no salt...soy is salt

Check on seabass...after been under broiler put on bottom of oven so sugar doesn't over caramelize.

Veggies should be glazed.

Sauce reduced in half and put sauce over veggies.

Sea bass is glazed and goes over veggies.

 

 

 

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