MISO SEA BASS😍
This Miso Sea Bass is absolutely epic – equal parts savory, sweet, with a nice lil char on the sides but buttery in the middle. Sorry.. Where was I? Anyways, you can use whatever fish you like here just adjust the cook time and have a meal ready in no time!
Note: you can find all these ingredients at an Asian grocery store, and some major chains have them too. The beautiful sea bass is from the farmer’s market, but again, use what’s accessible to you! If you can’t find mirin, substitute for equal parts sake and maple syrup to mimic the sweetness of it.
Serves 2.
Ingredients:
For the Miso Sea Bass:
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1lb chilean sea bass or black cod
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¼ cup white miso paste
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¼ cup mirin
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¼ cup sake
- 2 tbsps white sugar
Serving Suggestions:
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Steamed rice, broccolini, bok choy, salad, etc.
Directions:
For the Miso Sea Bass:
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Cut your sea bass into two individual portions.
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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 skin side up ensuring they are well coated in the sauce. Marinate as long as you can, overnight preferred. Use seran wrap or paper towels as needed to fully submerge the fish in the marinade.
- Once ready to cook, preheat your oven to 425 degrees and remove the sea bass from the fridge to come to room temperature.
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Line a baking sheet with tin foil and place the fish skin side down. Bake for 12-14 minutes on the middle rack, then transfer to the highest rack and broil for 1-2, watching closely to not burn it.
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Serve with rice and veggies and enjoy!