Pan-Roasted Miso-Marinated Sea Bass

This is my friend Sharon's recipe and it is phenomenal! She is a great cook and I am so happy she shared it with me! For optimal presentation, garnish the servings with shiso (perilla) leaf, and serve with hot jasmine rice.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 410 Calories

Ingredients

• ¼ cup white sugar
• 1 clove garlic, minced
• ¼ cup hoisin sauce
• 1 ½ teaspoons minced fresh ginger root
• 1 ½ teaspoons soy sauce
• 1 shallot, minced
• ¼ cup white miso paste
• ½ cup sake
• 5 tablespoons canola oil, divided
• 1 tablespoon dark corn syrup
• ¼ cup red miso paste
• 6 (6 ounce) fillets sea bass

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.

Step 3

Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.

Step 4

While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.