Miso Sea Bass
3 8oz. Chilean Sea Bass
1/4 cup sake
1/4 cup mirin
4 tbsp miso paste
3 tbsp sugar
Bring sake and mirin to boil over high heat for 20 seconds. Turn heat down low and add miso paste and whisk. When miso has dissolved, turn heat up high again and add sugar, whisking constantly. Be careful not to burn. Remove from heat when sugar is completely dissolved and let cool to room temperature in bowl.
Pat the fish thoroughly dry with a paper towel. Place the fish in the bowl with marinade and flip to coat, and cover bowl tightly with plastic wrap. Leave to marinate in the fridge for 2-3 days.
Preheat oven to 400 degrees with rack placed in the middle.
Heat an oven-proof skillet over high heat on stovetop. Lightly wipe off excess miso marinade on fish but don’t rinse off. Film pan with little oil, then place fish on pan and cook til it browns and blackens in some area, about 2-3 min. Flip and cook 2-3 min. Transfer to oven and bake for 7-10 min (depending on thickness), until fish is opaque and flakes easily. Enjoy!
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