Grilled Sake Marinated Bass

This grilled bass borrows from the Japanese kasuzuke and teriyaki tradition, letting a simple five-ingredient marinade do all the work. Sake, soy sauce, fresh ginger, canola oil, a little sugar and black pepper combine into something that reads as both fresh and deeply savory.

The sake is the most important ingredient here. Don’t swap for rice vinegar or mirin, sake’s natural enzymes help tenderize the fish while its subtle sweetness and umami layer into the flesh over the marinade time. Three hours is the minimum, overnight is better, the flavor deepens significantly with extended soaking.

Bass is the ideal fish for this treatment. Its moderate fat content means it stays moist on the grill and the flesh carries marinade well without overpowering delicate flakes. Wild-caught striped bass or farmed Chilean sea bass both work beautifully.

The grill or broiler both produce the same result: flaky, slightly oily fish with caramelized edges where the soy and sugar in the marinade hit high heat. Ten to twelve minutes total is all it needs, depending on fillet thickness.

Chef Tips

• Pat the fish dry just before grilling, wet fish steams instead of developing those caramelized edges
• Oil the grill grates thoroughly before placing the fish to prevent sticking
• Use medium-high heat, too high scorches the sugary marinade before the fish cooks through
• Don’t flip more than once, repeated flipping breaks the delicate flesh apart
• Let rest 2 minutes before serving, the flesh finishes cooking from residual heat and firms up slightly

Variations

• Add a tablespoon of grated wasabi or spicy mustard to the marinade for kick
• Garnish with toasted sesame seeds and sliced scallions for color and texture
• Swap bass for salmon or mackerel, both fatty fish that take sake marinades beautifully