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Miso and Soy Chilean Sea Bass

Miso and Soy Chilean Sea Bass

Leigh Torres
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.
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Prep Time 10 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 20 minutes
Course Healthy
Servings 4
Calories 287 kcal

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.