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⅓ cup sake
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⅓ cup mirin (Japanese sweet rice wine)
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⅓ cup miso paste
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¼ cup packed brown sugar
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3 tablespoons soy sauce
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4 (4 ounce) fillets fresh sea bass, about 1 inch thick
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2 tablespoons chopped green onion
Miso and Soy Chilean Sea Bass
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.
| Prep Time: 10 mins |
| Cook Time: 10 mins |
| Total Time: 3 hrs 20 mins |
| Additional Time: 3 hrs |
| Servings: 4 |
| Yield: 4 fillets |
Ingredients
Ingredients List
Directions
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 (per serving)
Nutrition Facts
| 287 | Calories |
| 4g | Fat |
| 28g | Carbs |
| 25g | Protein |