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 , 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.
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6
Sprinkle with chopped green onions to serve.
Nutrition Facts
Per serving
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