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Austin Asian Fish

Best Asian fish fillet entrees? (+ a report on Imperia's Miso-lacquered Chilean Sea bass)

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Best Asian fish fillet entrees? (+ a report on Imperia's Miso-lacquered Chilean Sea bass)

sweet100s | Mar 11, 2008 01:16 AM

I've been craving fish fillets lately, specifically Asian preparations of fish. This caused me to seek out Imperia, and wanted to mention how delicious their "Miso-lacquered Chilean Sea bass" was.

When dining at someplace for the first time, I usually ask the manager or server "What is the highest preference entree and appetizer?" (If I think the server won't understand the jargon "highest preference entree" I simply ask, "What do people order the most and seem to like the most?".

If the server responds with "I recommend...", I listen, but then repeat the question above (which is asking a different question than "What do you recommend?")

Upon looking at the menu, I was leaning towards the tuna, but the server both raved about the sea bass and said it was highest pref. Am very glad I ordered it. Could taste the flavor of the miso-sake marinade all the way through the 2 inch tall (at least!) fillet. This marinade made the biggest positive flavor difference on any fish I've had in a long time, without being overwhelming in a negative way.

Did not like the Thai green beans at all, and I usually love green beans. These had a flavor that I haven't tasted before and didn't like, possibly due to the chilis?. But they didn't seem too spicy hot, and I haven't tasted a (known) chili flavor I didn't like.

Enjoyed the massive slab of lit-from-behind Onyx covering the back wall above the booths, and the lights-in-wood-on-mirror effect on the side wall.

I am definitely going to return to Imperia, and I'm also going to try to reproduce that flavor and prep at home.

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What other places offer delicious fish fillets with Asian-style preparation or flavors?

The only other one I've read mentioned frequently is the sometimes-excellent sometimes-soggy (my last experience) Spicy Fish from Asia Cafe discussed here:
http://www.chowhound.com/topics/480316

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