Name: Japanese marinated sea bass with asparagus and chili
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 sea bass fillets; 1 Tbs butter; 250 g asparagus (trimmed); Maldon smoked salt flakes; 1 red chilli (sliced); Watercress to garnish; Ingredients for the Japanese marinade: 1 Tbs brown sugar; 2 Tbs soy sauce; 2 Tbs Mirin (Japanese sweet cooking wine); 2 Tbs sake; 1 crushed clove of garlic; 1 tsp grated ginger

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A delicious Japanese recipe. Sea bass with asparagus and chili

Today I am going to show you a delicious Japanese recipe that you can easily cook in under 30 minutes. It’s light so it works well with most diets, but if you don’t care about that, I suggest you make it a double as I am sure you’ll love it 🙂 . For taste and flavor, I marinated it (overnight) in a lovely Japanese sauce. That made it so delicious, I literally licked the plate clean :))

Pair it with some dry Sake (my favourite drink 🙂 ) and enjoy it with your friends and family.

And if you like Japanese recipes the way I do, you just have to take a peek at the Tuna Tataki I made last week.

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5 from 2 votes

Japanese marinated sea bass with asparagus and chili

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings

Author Blondelish

Ingredients

2 sea bass fillets
1 Tbs butter
250 g asparagus - trimmed
Maldon smoked salt flakes
1 red chilli - sliced
Watercress to garnish
Ingredients for the Japanese marinade: 1 Tbs brown sugar
2 Tbs soy sauce
2 Tbs Mirin - Japanese sweet cooking wine
2 Tbs sake
1 crushed clove of garlic
1 tsp grated ginger

Instructions

Mix well all the Japanese marinade ingredients in a small bowl.
Marinate the sea bass in the mix for at least 1 hour. (it get’s better if you can keep it overnight in an air-tight container).
Place a pan over medium heat, and when it’s hot, add the butter and pan fry the asparagus for about 5 minutes. Sprinkle with salt and set aside on a plate.
In the same hot pan, add the fish fillets skin down first. They will need about 2-3 minutes on each side to get cooked through and form a caramelised crust on the top.
Place the asparagus on a plate, put the sea bass on top and sprinkle with fresh sliced chilli and watercress.