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Miso and Soy Chilean Sea Bass Recipe

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This recipe for Miso and Soy Chilean Sea Bass is from The Scott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tbsp soy sauce
¼ 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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