Directions:
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.5 Kcal (1103 kJ) | ||
| Calories from fat | 123.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.75g | 21% | |
|---|---|---|---|
| Cholesterol | 11.94mg | 4% | |
| Sodium | 1018.22mg | 42% | |
| Potassium | 201.53mg | 4% | |
| Total Carbs | 21.85g | 7% | |
| Sugars | 13.07g | 52% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 8.73g | 17% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 27.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 221.57 Kcal (928 kJ) | ||
| Calories from fat | 104.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.56g | 21% | |
|---|---|---|---|
| Cholesterol | 10.04mg | 4% | |
| Sodium | 856.19mg | 42% | |
| Potassium | 169.46mg | 4% | |
| Total Carbs | 18.37g | 7% | |
| Sugars | 10.99g | 52% | |
| Dietary Fiber | 1.59g | 8% | |
| Protein | 7.34g | 17% | |
| Vitamin C | 1.4mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 23.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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