Miso Sea Bass (or Other Types of Fish)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Marinating
8 hrs
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Servings
2 people
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Calories
110 kcal
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Course
Main Course
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Cuisine
Japanese
Miso Sea Bass (or Other Types of Fish)
Description
This recipe uses fish fillets such as Black Cod, Pacific Halibut, Salmon, or Asian Barramundi, marinated in a blend of miso paste, mirin, sake, and optionally soy sauce. White miso is preferred for a milder flavor, but other miso varieties also work. The fish is marinated for 1 to 3 nights for deep flavor absorption. The skin is kept dry to crisp during cooking and the marinade is wiped off the skin before cooking to prevent burning.
Marinating the fish overnight allows the sweet and salty umami of the miso and mirin to permeate the flesh. The cooking method, usually broiling or grilling, crisps the skin and gently cooks the fish for a tender interior.
Serving with optional garnishes like green onions, toasted sesame seeds, or a squeeze of fresh lemon or lime adds brightness and texture contrast.
For reuse, the miso marinade can be boiled to kill bacteria and repurposed as a sauce. Cooked fish is best eaten fresh but can be stored refrigerated for one to two days; freezing is not advised due to texture changes.
Ingredients
- 2 fish fillets My top choice is Black Cod, followed by Pacific Halibut, Salmon or Asian Barramundi.
- 3 Tablespoons miso paste Best is white miso, but awase miso and red miso can do too.
- ¼ Cup mirin If you're out of mirin, you can use sake instead (so you would add a total of 5 Tablespoons of sake to the marinade.) If so, please add 1-2 Tablespoons of white sugar too.
- 1 Tablespoon sake
- 1 Tablespoon soy sauce Optional. This is not part of the classic Miso Glazed Chilean Sea Bass recipe but I add 1 Tablespoon when I feel like more umami flavor, light
- green onions Optional garnish. A squeeze of fresh lemon or lime juice also complements the sweet salty flavors very well, lightly toasted sesame seeds
- sesame seeds Optional garnish. A squeeze of fresh lemon or lime juice also complements the sweet salty flavors very well, lightly toasted sesame seeds
Instructions
Marinating
- Clean the fish fillets and pat dry with paper towels. Make sure the skin is as dry as possible if you want it crisp.
- Add the miso, sake and mirin to a non-reactive or glass container with a tightly closed lid. Mix till all the miso has been dissolved in to the liquid.
- Place the piece of fish down in the marinade, flesh down, skin up. Try not to let the marinade touch the skin or it'll be wet and won't crisp up.
- Allow to marinate for 1-3 nights (ensuring the fish does not expire in the meantime!) If you only marinate it for 2 hours, the flavor won't permeate the fish. (See Tip 2 below for how to get more flavor if so.)
Cooking
- Before cooking, remove from the marinade and wipe off any sauce on the skin (it will burn.) It's OK to have some marinade on the flesh, but not too much.
- Allow the fish to come to room temperature (10-20 minutes) before cooking. Place fish skin facing up on parchment paper or aluminium foil (recommended if broiling.) Cooking time will differ depending on fish used.
- For Chilean Sea Bass/ Black CodBroiling: preheat the broiler to medium (500ºF/260ºC) and broil the fish on the medium rack for 7-10 minutes till the skin is golden brown. (Exact time depends on how thick the fish is.)Baking: Bake for 15-20 minutes in a preheated oven at 425F/218C/ 198C fan till the skin is blistered and fish is cooked.Bake for 15 minutes at 350F/180/160C then briefly broil to sear the top (or till the internal temperature is 55C/135F.)
- For BarramundiBake for 15 minutes at 350F/180/160C then briefly broil to sear the top (or till the internal temperature is 55C/135F.)Note: Cooking time will change if you use different fish.
Notes
- Consume cooked fish promptly for best texture; refrigerate leftovers up to two days in an airtight container.
- Avoid freezing cooked fish to maintain its texture quality.
- Boil unused miso marinade to kill bacteria; this can be repurposed as a sauce for grilled vegetables or other fish.
- Wipe marinade from fish skin before cooking to prevent burning and help skin crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 1mg | 0% |
| Sodium | 1680mg | 70% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 22IU | 0% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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