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Miso and Soy Chilean Sea Bass Recipe

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This recipe for Miso and Soy Chilean Sea Bass, by , is from The Scott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael Scott

Category:
Category:

Ingredients:  
Ingredients:  
⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tbsp soy sauce
cup packed brown sugar
⅓ cup miso paste
4 - 4 ounce fillets of fresh sea bass, about 1" thick
2 tbsp chopped green onion

Directions:
Directions:
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.

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.

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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 h prep / 10 min cook
Personal Notes:
Personal Notes:
Tender, flaky sea bass with delicious umami flavor. Buy good sea bass.

 

 

 

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