PAN-ASIAN GOURMET: Miso-Glazed Chilean Sea Bass
RECIPE: Miso-Glazed Chilean Sea Bass
Take advantage of parent’s weekend with miso glazed Chilean sea bass. It is an exquisite fish that may look ordinary, but be prepared for a surprise! This recipe pays homage to its own unique, heavenly, melt-in-your-mouth texture. And, once you’ve gone shopping for ingredients, it’s super quick and easy. Mirin and miso can be found at most Asian stores and some health food stores, if not at regular supermarkets, while seabass can almost always be found at Whole Foods, but be ready to splurge.
- 1/3 cup sake, or, rice cooking wine
- 1/3 cup mirin
- 1/3 cup light yellow miso
- 3 tbsp. packed brown sugar
- 2 tbsp. soy sauce
- Four 6-ounce sea bass fillets, 3/4 inch thick (if unavailable, then black cod)
- 2 tbsp. chopped fresh basil (optional and actually unnecessary, but it adds to the presentation)
1. Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
2. Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet, with the maximum possible surface area facing up. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with basil and serve.
HINT: The secret to this recipe is the marriage of the marinade and the texture of the sea bass. So, try to have a large surface area to volume ratio (don’t buy a horrendously thick piece of fish).
– Recipe & Photo by Gabriel Spieler