Champagne Marinated Chilean Sea Bass Recipe
This stunning Chilean sea bass recipe from Hideki Hiwatashi is drenched in a fantastic miso sauce made with Champagne, yuzu and white miso. A fantastic fish recipe which is bound to impress.
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Cooking tools:
- Oven
- Refrigerator
- Airtight container
Ingredients
- 600g of Chilean sea bass, divided into 4 even pieces
- 300g of dry white wine
- 300g of white miso, sweet
- 50g of apple juice
- 1 myoga, approximately 20g
- 80ml of rice vinegar
- 40g of sugar
- 1/2 lotus root
- salt
- oil, for deep frying
- 200g of white miso, sweet
- 100ml of white wine
- 100g of caster sugar
- 100ml of Champagne
- 30ml of yuzu juice
- edible flowers
- daikon cress
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