The Dish: Chilean sea bass in soy broth from Chef Nok Suntaranon

chilean sea bass

🥗Healthier: cod

💰Cheaper: hake

Cod and hake are more affordable white fish options.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar flavor.

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar + water

Rice vinegar is a lower-sugar option, while sugar + water mimics sweetness.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini and button mushrooms are more accessible and cost-effective.

Steam the Chilean sea bass over a bed of scallions to prevent fishy flavor and infuse flavor from the scallions.

Steam the fish for about 7 minutes in the oven.

Prepare the soy broth by mixing dark soy sauce, seasoning sauce, salt, pepper, sesame seed oil, and brown sugar.

Pour the piping hot soy broth over the steamed fish.

Add a garnish mixture of ginger, scallion, and cilantro on top of the fish.

For pizzazz, sprinkle some chili threads on top of the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens