Miso-Glazed Sea Bass
Miso-Glazed Sea Bass is rated
out of
5 by
4.
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
6
Serves 6.
The fermented soybean paste called miso, a staple of Japanese cooking, is used in salad dressings; as a pickling agent; as a base for soups; and, as here, to flavor marinades. Combined with mirin and sake—Japanese wines made from rice—and flecked with fresh ginger, the marinade is brushed on the fish during cooking to create a shimmering, subtly sweet and rich savory glaze. Red snapper or another sea bass can be used in place of the Chilean sea bass.
Ingredients:
- 1/2 cup white miso
- 1/4 cup mirin
- 1/4 cup sake
- 3 Tbs. sugar
- 1 tsp. peeled and finely grated fresh ginger
- 6 Chilean sea bass fillets (or other sea bass), each about 6 oz.,
and 3/4 to 1 inch thick - 1 tsp. finely grated lemon zest
Directions:
In a shallow glass baking dish or lidded container, whisk together the miso, mirin, sake, sugar and ginger until smooth. Add the sea bass and turn to coat evenly. Cover and refrigerate for at least 2 hours or up to overnight.
Preheat a broiler.
Remove the sea bass from the marinade, reserving the marinade. Place the fillets on a broiler pan and broil 2 to 3 inches from the heat source until browned with crusty edges, about 4 minutes. Turn, brush with the reserved marinade, and broil until browned on the other side, 3 to 4 minutes.
Sprinkle with the lemon zest and serve.
Preheat a broiler.
Remove the sea bass from the marinade, reserving the marinade. Place the fillets on a broiler pan and broil 2 to 3 inches from the heat source until browned with crusty edges, about 4 minutes. Turn, brush with the reserved marinade, and broil until browned on the other side, 3 to 4 minutes.
Sprinkle with the lemon zest and serve.
Serves 6.
Adapted from
Williams-Sonoma Lifestyles Series,
Asian Flavors,
by Joyce Jue
(Time-Life Books, 1999).
Rated 5 out of
5
by
Vince from
Delicious!
Best sea bass recipe I've tried! How the one reviewer ended up with fish being dry is beyond me. It's almost impossible to overcook sea bass.
Date published: 2021-12-14
Rated 5 out of
5
by
DocTrophyClub from
Wonderful
I have been using this recipe to cook for my most special guests for over 8 years now. It is ALWAYS a hit. This is in NO WAY a waste of expensive fish. It is absolutely wonderful!
Date published: 2021-07-26
Rated 1 out of
5
by
LJ Z from
Too sweet and overcooked
Ugh. What a waste of great fish. If you love the sugary sweetness of orange chicken for dinner, you may like this recipe.
I used a good quality, real mirin with 8% alcohol and no additives. But the volume of mirin combined with the amount of sugar made it cloyingly sweet.
Additionally, I should have broiled it for 3 minutes on one side and 2 on the other. The 4 minutes on one side and 3-4 minutes on the other side called for in the recipe left it utterly dry.
I actually registered on this site for the first time just to warn you about this recipe.
Date published: 2020-06-19
Rated 5 out of
5
by
Shalti4 from
Delicious !!!
This is an easy Recipe and delicious recipe. Made it for dinner and everyone was begging for more.
I used Sea bass it was very expensive but I wanted to try the best first next time ill try it with something diffident Im sure it will be amazing YUMMY
Sided with Grilled asparagus & some sticky rice
Date published: 2013-04-15