This Chilean sea bass recipe marinates the fish in a mirin and miso mixture with brown sugar and soy sauce. It is melt-in-your-mouth delicious! I had it at a restaurant in NYC, and recreated the recipe at home.
Ingredients
- 0.33 cups sake
- 0.33 cups mirin , Japanese sweet rice wine
- 0.33 cups miso paste
- 0.25 cups packed brown sugar
- 3 tablespoons soy sauce
- 4 filletss fresh sea bass , 4 ounce
- 2 tablespoons chopped green onion
Instructions
-
1
Whisk together sake, mirin, miso paste, brown sugar, and soy sauce in a bowl.
-
2
Place sea bass fillets in a large resealable plastic bag; pour marinade over fillets. Chill in the refrigerator for 3 to 6 hours.
-
3
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.
-
4
Arrange fillets on a baking sheet; discard marinade.
-
5
Broil sea bass in the preheated oven until fish flakes easily with a fork, 7 to 9 minutes.
-
6
Sprinkle with chopped green onions to serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Cream Cheese Penguins
Just imagine a cute display of penguins, made with black olives, carrots and cream cheese! You can add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Use frilly toothpicks if you can.
Mindy's Macaroni Salad
I remember my mom making the best macaroni salad when I was a kid. I wanted to make mine similar to hers but added a few things I like, such as pimiento, vinegar, and a gherkin for a little tartness to balance out the sweetness. My husband, who doesn't really like pasta salads, loves this!
Miso Aioli
Miso aioli is great as a dip for roasted or raw veggies, French fries, tater tots, air fried or roasted potato wedges, a spread for sandwiches (think grilled hamburger), steamed shrimp, and fried fish. I think you get the idea—just use your imagination—the sky's the limit!