Whenever I want to make a dinner that impresses, but doesn’t actually take a lot of time or effort to make, I make this Miso Sea Bass, inspired by the Miso Black Cod from Nobu. The marinade is only 4 ingredients, yet results in such an incredibly flavorful, sweet and savory, fish. Broiling makes it super quick to make, but also results in a nice smoky charred exterior with a soft and buttery interior. It’s also customizable to whatever fish you may like – want to splurge on sea bass or black cod? Epic. Want to go a more affordable route with regular cod or haddock? Just as delicious. The opportunities are endless.
Ingredient Breakdown:
- White fish: any firm white fish will work well here, but sea bass, black cod, regular cod, haddock, and tilapia work the best.
- Miso: adds savoriness and depth to the marinade
- Sake: a Japanese rice wine that tenderizes and adds depth of flavor. Any rice wine will do as a substitute.
- Mirin: a sweet, rice wine that adds a mild sweetness to marinades and glazes like teriyaki. If you can’t find this, you can substitute for more sake and white sugar.
Miso Sea Bass
- Total Time: 20 + overnight marinade
- Yield: 2
Description
Inspired by the miso black cod at Nobu, but just as easy to make at home.
Ingredients
For the Miso Sea Bass:
- 1lb chilean sea bass or black cod
-
¼ cup white miso paste
-
¼ cup mirin
-
¼ cup sake
- 2 tbsps white sugar
Serving Suggestions:
- Steamed rice, broccolini, bok choy, salad, etc.
Instructions
For the Miso Sea Bass:
- Cut your sea bass into two individual portions.
-
Add the sake and mirin to a saucepan and boil for 2-3 minutes. Shut off the heat, then whisk in the miso and sugar until smooth. Add to a glass tupperware you can marinate the fish in and let cool completely.
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Add your filets and turn until well coated in the sauce. Place skin side up in the marinade and marinate as long as you can, overnight preferred, up to 3 days. Use seran wrap as needed to fully submerge the fish in the marinade.
- Once ready to cook, line a baking sheet with tin foil and place the fish skin side down. Place a rack 6″ under the broiler and place the broiler on high. Broil the fish for 8-10 minutes, turning the pan halfway through to ensure even cooking. Keep a close eye on it the last two minutes and pull it when it is slightly charred and cooked through.
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Serve with rice and veggies and enjoy!
- Prep Time: 10
- Cook Time: 10