Miso and Soy Chilean Sea Bass
Indulge in the incredible flavors of this Chilean sea bass recipe that boasts a melt-in-your-mouth quality. Originating from my experience at Blue Water Grill in NYC, where I savored the most exceptional sea bass of my life, this recipe closely captures that memorable taste. To complete the dish, the sea bass is accompanied by bok choy and sticky rice, just like the restaurant's presentation.
Ingredients
- ⅓ cup's 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.
Instructions
- 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
Calories: 287kcalCarbohydrates: 27gProtein: 25gFat: 4gSaturated Fat: 1gCholesterol: 47mgSodium: 1613mgPotassium: 393mgFiber: 1gSugar: 22gVitamin C: 1mgCalcium: 42mgIron: 1mg
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