Pan-Roasted Miso-Marinated Sea Bass recipe

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Ingredients

¼ cup white sugar
1 tablespoon dark corn syrup
1 ½ teaspoons soy sauce
½ cup sake
¼ cup hoisin sauce
¼ cup white miso paste
¼ cup red miso paste
1 ½ teaspoons minced fresh ginger root
1 clove garlic, minced
1 shallot, minced
5 tablespoons canola oil, divided
6 (6 ounce) fillets sea bass

Nutrition Info

410.3 calories
carbohydrate: 25.3 g
cholesterol: 69.2 mg
fat: 16.4 g
fiber: 1.1 g
protein: 34 g
saturatedFat: 1.9 g
servingSize: -
sodium: 1106.5 mg
sugar: 16.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.

  4. While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

Recipe Yield

6 sea bass fillets

Recipe Note

This is my friend Sharon's recipe and it is phenomenal! She is a great cook and I am so happy she shared it with me! For optimal presentation, garnish the servings with shiso (perilla) leaf, and serve with hot jasmine rice.

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