Bass Satay With Asparagus
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
44
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Combine marinade ingredients
2
Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours
3
Spear each piece of fish on a wooden skewer
4
Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes
5
Toss asparagus with oil, salt, and pepper
6
Heat a sauté pan (no oil) over high heat, 7 minutes
7
Add asparagus; sauté all sides
8
Arrange asparagus on a plate
9
Top with bass, drizzle with reserved marinade, garnish with chives
10
(To evaporate alcohol, increase sake and mirin to 1 1/4 cups each
11
Simmer until mixture is reduced by half and is syrupy
12
) Combine marinade ingredients
13
Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours
14
Spear each piece of fish on a wooden skewer
15
Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes
16
Toss asparagus with oil, salt, and pepper
17
Heat a sauté pan (no oil) over high heat, 7 minutes
18
Add asparagus; sauté all sides
19
Arrange asparagus on a plate
20
Top with bass, drizzle with reserved marinade, garnish with chives
21
(To evaporate alcohol, increase sake and mirin to 1 1/4 cups each
22
Simmer until mixture is reduced by half and is syrupy)