Grilled Aquanaria sea bass fillet macerated in Sayko miso
- Sauté the garlic and ginger in two tablespoons of oil in a pan. Then add the three types of mushrooms and cook on medium heat for 10 minutes.
- Then add the sake and once the alcohol evaporates, add the mirin.
- Add the smoked soy and reduce the mixture until all the liquid has disappeared from the pan.
- Steam the sea bass belly at 100º for 5 min.
Next recipe Sea bass belly with Japanese mushrooms