MISO AND SOY CHILEAN SEA BASS RECIPE | Small Recipe
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.
Provided by: Swest
Categories: Fish Recipes
Total time: 3 hours 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 fillets
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 (4 ounce) fillets fresh sea bass, about 1 inch thick |
| 2 tablespoons chopped green onion |
Steps:
- 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.
Nutrition Facts:
Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, Saturated Fat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g