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Skewered Chilean Sea Bass


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Skewered Chilean Sea Bass


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Skewered Chilean Sea Bass


  • Ready Time : 0 min



  • ¼ pound chilen sea bass, cubed
  • ½ cup mirin
  • ½ cup soy sauce


  1. Combine mirin and soy sauce.
  2. Add sea bass cubes and marinate for 15 minutes.
  3. In a grill or sauté pan, cook fish until it flakes easily, about 2-4 minutes per side.
  4. Skewer the fish after cooking, with two cubes at the bottom of each stick.


About Chef Makoto Kameyama


Chef Makoto Kameyama, from Tokyo, Japan, studied authentic Edo-Mae Sushi (Tokyo style sushi) in Japan, before coming to America. After nine years as the head sushi chef at The Prime Grill, Chef Makoto opened Prime KO with Joey Allaham, a Japanese steakhouse on the Upper West Side that features authentic and modern Japanese style cooking with classic dishes like Gyu Kakuni and Prime Rib Eye Negimaki.

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