Miso and Soy Chilean Sea Bass recipe

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Ingredients

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Nutrition Info

286.9 calories
carbohydrate: 27.9 g
cholesterol: 47.2 mg
fat: 3.7 g
fiber: 1.4 g
protein: 24.7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 1612.5 mg
sugar: 22.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.

  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.

  3. Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Recipe Yield

4 fillets

Recipe Note

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

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