After spending a week away and eating out more than I should, I needed to cook something healthy when I got home. Thankfully I read an article while I was away on one of my favorite food blogs Tasting Table about this Japanese sauce used for grilled meats (Yakitori) called Tare Sauce. I thought this sweet and thick soy sauce would be a perfect match for grilled fish. I found a great looking piece of Sea Bass at the grocery store and a new recipe was born! Now sit back, grab a good glass of Sake, and enjoy this recipe for Big Green Egg Japanese Sea Bass.
Big Green Egg Japanese Sea Bass
To make the Tare sauce you need Soy Sauce, Mirin, Sake, Rice Wine Vinegar, Brown Sugar, Green Onions, Ginger and Garlic. Let the mixture reduce down until thickened and strain the bits and pieces out to get a thick sauce.
I rubbed the Sea Bass with EVO and salt then grilled (raised direct) skin side down with the dome measuring 400°.
After 10 minutes or so the fish starts to brown and is ready to come off.
I sliced the Sea Bass and served over wilted spinach and sautéed Shiitake Mushrooms with a side of white rice. Delicious!
- 2 Lbs of Seas Bass
- Olive Oil
- Tare Sauce:
- 1 c soy sauce
- 1 c mirin
- ½ c sake
- ½ c brown sugar
- 2 Tbls rice wine vinegar
- 6 garlic cloves, smashed and peeled
- 6 scallions, roughly chopped
- One 2-inch piece ginger, peeled and roughly sliced
- 2 Tbls whole black peppercorns
- Preheat Big Green Egg to 400°
- Rub the Sea Bass with olive oil and salt
- Place the fish skin side down on a greased & raised grid
- Cook for 10 minutes until fish starts to brown and measures 130°
- Tare Sauce:
- In a saucepan over medium heat, add all of the ingredients and whisk together until smooth.
- Bring to a boil, then reduce heat to a simmer and cook until the sauce has reduced by half and thickened enough to coat the back of a spoon evenly, 15 to 20 minutes.
- Strain before serving.