Bass Satay with Asparagus
Sam Hazen, the former executive chef of New York celebrity hangout Tao, created this broiled fish dish seasoned with the Japanese trifecta of sake, mirin, and miso. A great riff on beef satay, this appetizer can be marinated up to a day ahead for a quick weeknight snack or full meal when served with rice. Avoid unsustainable Chilean sea bass; look for white sea bass from California, black cod, Pacific or Alaskan halibut, or striped bass.
Recipe information
Yield
Makes 2 servings
Ingredients
FOR MARINADE
FOR SATAY
Preparation
Step 1
Combine the marinade ingredients. Reserve 2 tablespoons and marinate the bass in the rest (covered, in the refrigerator) for 24 hours.
Step 2
Preheat broiler. Spear each piece of fish on a wooden skewer. Place in a foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes.
Step 3
Toss the asparagus with the oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add the asparagus; sauté all sides.
Step 4
Arrange the asparagus on a plate. Top with the bass, drizzle with the reserved marinade, and garnish with chives. (Note: To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.)
