This Chilean sea bass recipe marinates the fish in a mirin and miso mixture with brown sugar and soy sauce. It is melt-in-your-mouth delicious! I had it at a restaurant in NYC, and recreated the recipe at home.
Miso and Soy Chilean Sea Bass
This Chilean sea bass recipe marinates the fish in a mirin and miso mixture with brown sugar and soy sauce. It is melt-in-your-mouth delicious! I had it at a restaurant in NYC, and recreated the recipe at home.
Ingredients
- ⅓ cup sake
- ⅓ cup mirin Japanese sweet rice wine
- ⅓ cup miso paste
- ¼ cup packed brown sugar
- 3 tablespoons soy sauce
- 4 ounce fillets fresh sea bass about 1 inch thick
- 2 tablespoons chopped green onion
Instructions
- Whisk together sake, mirin, miso paste, brown sugar, and soy sauce in a bowl.
- Place sea bass fillets in a large resealable plastic bag; pour marinade over fillets. Chill in the refrigerator for 3 to 6 hours.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
- Arrange fillets on a baking sheet; discard marinade.
- Broil sea bass in the preheated oven until fish flakes easily with a fork, 7 to 9 minutes.
- Sprinkle with chopped green onions to serve.
Notes
Cook’s Note
This is great served with bok choy and sticky rice on the side.
