Recipe: Miso-sake chilean sea bass
Back by popular demand, here’s the miso-sake marinated chilean sea bass recipe that is a true winner. It’s a nice balance of sweet and salty that complements the flaky fatty sea bass. Can also be made with black cod. You’ll find this on the menu in Japanese izakaya restaurants!
Ingredients
- 1/3 cup filtered sake (Sho Chiku Bai)
- 1/3 cup mirin
- 1 cup granulated sugar
- 1 cup white miso (Cold Mountain Kyoto white miso)
- Grated ginger (optional)
Instructions
- Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for a few seconds to evaporate the alcohol.
- Turn the heat down to low and add the miso paste, mixing with a wooden spoon.
- When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon.
- Remove from heat once the sugar is fully dissolved. Cool to room temperature.
- Reserve some sauce for dressing later.
- Wash fish and pat dry with paper towels.
- Slather the fish with miso-sake sauce, place in a non-reactive bowl, and cover tightly with plastic wrap.
- Marinate for 2 to 3 days.
To cook:
- Preheat a broiler. Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off.
- Place the fish in broiler, broil until the surface of the fish turns brown. Takes appx 4-5 minutes each side
- Preheat oven to 400 degrees.
- Then bake for 6-7 minutes. Fish should flake easily.
- Add a few drops of miso sake sauce to each plate.
- Garnish w/ scallions.
Related posts:
- Recipe: Pan-Roasted Chilean Sea Bass with Shallots and Shiitake Mushrooms This is a fast, easy, healthy, low-carb recipe that you can actually make on a weeknight. The photo above was taken right after we plated...
- Recipe: Braised Leeks w/ shallots and lemon These braised leeks go very well with a filet mignon. Ingredients 6 large leeks, rinsed and quartered sea salt and freshly ground black pepper About...
- Eggs benedict with hollendaise sauce This recipe was modified from allrecipes.com. It takes some time to make (the sauce is what takes the longest). So, not “Power Cooking” per...
- Pan-fried mahi-mahi with roasted tomato, garlic, and fresh basil This recipe was adapted from one found on Food.com. Used mahi-mahi because that’s what the supermarket had, more garlic, and the next time we make...
- Recipe: Lemon-Herb Marinated Lamb Chops Here’s a lamb chops recipe I put together that I feel is pretty straightforward. The cooking technique is one I learned from another recipe...