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Asian Marinated Corvina
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Asian Marinated Corvina

This is a quick, easy, healthy recipe packed with flavor.
Prep Time2 minutes
Cook Time6 minutes
Marinating Time3 hours
Total Time3 hours 8 minutes
Course: Main Course
Cuisine: Asian, Chinese, Japanese
Servings: 4 people
Author: Kevin Godbee

Ingredients

Corvina

  • 4 Corvina Fillets Patted Dry
  • 3 tbsp Grape Seed Oil For cooking the fish.

Marinade / glaze

  • ½ cup Shaoxing wine
  • ½ cup Rice Vinegar
  • ½ cup Hatcho Miso paste (Red miso paste if you can't find Hatcho)
  • ½ cup Chinese Soy Sauce, Imported Get soy sauce from China at an Asian grocery. Make sure it is light, or not specified. Not Dark. I use Lee Kum Kee.
  • 6 tbsp Sugar White Granulated
  • ½ tsp MSG optional

Garnish

  • 2 Scallions Green parts cut on a bias for garnish

Instructions

Marinate the Fish

  • Mix all the marinade ingredients and marinate the fish for three hours.

Cook the Fish

  • Preheat broiler on high with rack at second lowest position.
  • Remove fillets from marinade and let excess drip off. Discard remaining marinade.
  • Heat oil on medium high in a cast-iron skillet until shimmering.
  • Lower heat to medium and place the fillets into the pan, and cook for 2-3 minutes. Do not flip.
  • Place under broiler for 2-3 minutes to finish cooking and caramelize the sauce / marinade on top.
  • The fish is cooked when a fork can easily be inserted, and / or it reaches 145 degrees F on an instant read thermometer.
  • Serve with stir fried veggies, and rice of choice.