Pan-Roasted Miso-Marinated Sea Bass |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
1/4 cup white sugar |
1 tablespoon dark corn syrup |
1 1/2 teaspoons soy sauce |
1/2 cup sake |
1/4 cup hoisin sauce |
1/4 cup white miso paste |
1/4 cup red miso paste |
1 1/2 teaspoons minced fresh ginger root |
1 clove garlic, minced |
1 shallot, minced |
5 tablespoons canola oil, divided |
6 (6 ounce) fillets sea bass |
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.
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