MISO-MARINATED SEA BASS
There’s nothing better than a perfectly cooked Chilean sea bass, and it’s one of my favorite fish to cook. Chilean sea bass is also a favorite of mine because of its texture and mouthfeel. For this miso dish, it’s a fantastic fit.
My favorite dish at Nobu is their black cod with miso, but I’ve never had the pleasure of purchasing fresh black fish from the market, at least not in my area.
Adding a little ginger juice to the marinade helped to mask the fishy aroma of the skin-on sea bass I prepared. If you’re going to try this sea bass recipe, be forewarned: the fishy flavor of the fatty skin was exactly what I expected.
Each serving of this recipe has only 19 calories.
- 115 g of sea bass
- 1 teaspoon of white miso paste
- 1 teaspoon of mirin
- 2 teaspoons of sake
- 1/2 teaspoon of ginger juice
- 1/2 teaspoon of palm sugar or sugar
- Mix the marinades together in a small bowl and keep some for garnishing. Make sure to coat the sea bass thoroughly in the marinade before storing it for a few hours.
- Remove any excess miso marinate from the sea bass with your fingers, but don’t rinse it off, before cooking on an indoor grill.
- It should be browned on the outside after grilling a couple of minutes on each side.
- At 350 degrees Fahrenheit, bake the fish fillets for 10 to 15 minutes. Serve the food hot so that the flavor and texture are enhanced.