Miso and Soy Chilean Sea Bass

This Chilean sea bass recipe is melt-in-your-mouth delicious! I had it at Blue Water Grill in NYC, and it was by far the best sea bass I've ever had in my life. This recipe tastes very close to what I had at that restaurant. They served it with bok choy and sticky rice on the side.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 287 Calories

Ingredients

• ¼ cup packed brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons chopped green onion
• ⅓ cup sake
• ⅓ cup miso paste
• ⅓ cup mirin (Japanese sweet rice wine)
• 4 (4 ounce) fillets fresh sea bass, about 1 inch thick

Recipe Instructions

Step 1

Whisk together sake, mirin, miso paste, brown sugar, and soy sauce in a bowl. Place sea bass fillets in a large resealable plastic bag; pour marinade over fillets. Chill in the refrigerator for 3 to 6 hours.

Step 2

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.

Step 3

Arrange fillets on a baking sheet; discard marinade.

Step 4

Broil sea bass in the preheated oven until fish flakes easily with a fork, 7 to 9 minutes.

Step 5

Sprinkle with chopped green onions to serve.