Miso and Soy Chilean Sea Bass |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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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. Ingredients:
1/3 cup sake |
1/3 cup mirin (japanese sweet rice wine) |
3 tablespoons soy sauce |
1/4 cup packed brown sugar |
1/3 cup miso paste |
4 (4 ounce) fillets fresh sea bass, about 1 inch thick |
2 tablespoons chopped green onion |
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.
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