Miso Seabass Anticuchos
Persons
6
Serving Size
1 Serving
Ingredients
- 2 lbs Chilean sea bass filet loin, cleaned, scaled, skinned, deboned
- 1 cup miso sauce, plus some for garnish
- 2 cups grilled corn kernels
- 1 cup shelled edamame
- 1 cup Sliced Gills Yellow Onions
- ½ cup unsalted butter, divided
- 2 oz minced garlic
- 2 oz minced shallots
- 2 oz filtered sake
- Salt and pepper, to taste
- 1 bottle eel sauce
- 1 bunch cilantro
Instructions
- Cube the sea bass, and marinate it in the miso sauce.
- Skewer the marinated sea bass. Place on high heat on a flattop.
- On a hot sauté pan, sauté the grilled corn, edamame and onions with a bit of butter.
- When the onions start to get translucent, add the garlic and shallots, and deglaze with a bit of sake. Add more butter, and season with salt and pepper
- Place the grilled corn and onions on a plate. Place the skewers on top. Drizzle the eel sauce and miso sauce on top of the sea bass.
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