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Miso and Soy Chilean Sea Bass

4

200 min

Miso and Soy Chilean Sea Bass

Miso and Soy Chilean Sea Bass Photo 1

Category

Fish Recipes

Time

200 min

Serving

4 persons

Calories

287

Rating

4.00★ (130)

Cuisine

Author: Victoria Buriak
This Chilean sea bass recipe is melt-in-your-mouth delicious! I had it at Blue Water Grill in NYC, and it was by far the best sea bass I've ever had in my life. This recipe tastes very close to what I had at that restaurant. They served it with bok choy and sticky rice on the side.

Ingredients

  • sake: 0.33333 cup
  • mirin (Japanese sweet rice wine): 0.33333 cup
  • miso paste: 0.33333 cup
  • packed brown sugar: 0.25 cup
  • soy sauce: 3 Tbsp
  • fillets fresh sea bass: 4 fillets (4 ounce, about 1 inch thick)
  • green onion: 2 Tbsp (chopped)

Metric Conversion

Stages of cooking

Miso and Soy Chilean Sea Bass Photo 21
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  1. 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.
    Miso and Soy Chilean Sea Bass Photo 2
  2. 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.
    Miso and Soy Chilean Sea Bass Photo 3
  3. Arrange fillets on a baking sheet; discard marinade.
    Miso and Soy Chilean Sea Bass Photo 4
  4. Broil sea bass in the preheated oven until fish flakes easily with a fork, 7 to 9 minutes.
    Miso and Soy Chilean Sea Bass Photo 5
  5. Sprinkle with chopped green onions to serve.
    Miso and Soy Chilean Sea Bass Photo 6

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