Chef’s Table: Yokohama Japanese Restaurant
Miso Chilean Sea Bass Robatayaki

Serves 1-2

2 bamboo skewers

4-6   3 oz
pieces of sea bass

3 tbsp
white miso paste

1 tbsp
rice wine vinegar

1 tbsp
honey

1 1?2 tbsp
water

3 tbsp
vegetable oil

1 scallion

to taste
Nanami Togarashi (Japanese chili pepper rub)

pinch
sea salt, pepper

to taste
sake

pickled radishes

wasabi mayo

cilantro

Ken Sze, manager/chef

Ken Sze, manager/chef

Method:

To make miso sauce, whisk miso paste, vinegar, honey and water in a small bowl. To make the fish, season with Nanami Togarashi to taste. Add a pinch of sea salt and a pinch of pepper to the fish and set aside. Preheat a pan with oil until it is smoking. Chop the white end of the scallion into inch-long pieces. Cut the fish into half-inch cubes, then add the fish pieces to the pan to sear them. Add a splash of sake to pan. Once the pieces are seared, skewer the fish, alternating between a cube of fish and a scallion, then glaze with miso sauce. Broil for four minutes, then turn over and broil for another four minutes. Garnish on a plate with pickled radishes, cilantro and wasabi mayo.

When You Go:
Yokohama
300 South Lenola Road • Maple Shade
856-608-8812 • yokohamacuisine.com

July 2014
Related Articles
Comments

Comments are closed.

Millennials looking for Mentors

Get SJ Mag in Your Inbox

Subscribe for the latest on South Jersey dining, weekend entertainment, the Shore and much more - sent directly to your inbox.

* indicates required
Email Format
Advertisement
SpringdaleDental_600x500
Advertisement
June-2024-Issue-600-×-500-px_600x500_acf_cropped_600x500_acf_cropped_600x500_acf_cropped