Chilean Sea Bass (from Asakuma Restaurant)
From o00o0o00oo0o0o 13 years ago
- 2 hours, 15 minutes to make
- Serves 4
My Great Auntie Laverne makes this for Thanksgiving. You can also substitute black cod (Hawaiian butter fish).
Ingredients
- 1 cup orange juice shopping list
- 1 cup shoyu, regular, full strength shopping list
- ½ cup white sugar shopping list
- ½ cup mirin or sake shopping list
- Garlic and ginger to taste shopping list
How to make it
- Combine all ingredients but the fish and heat until sugar dissolves.
- Marinate Chilean Sea Bass or Gindara Black Cod (also known as Butterfish in Hawai’i) for 2 hours.
- Broil skin side first then flip to other side; or poach in marinade sauce.
People Who Like This Dish 1
- clbacon Birmingham, AL
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Reviewed by 1 people-
If not over-cooked this should be ono ono kaukau. RJ
elgourmand
in Apia loved it
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