Sweet Miso Marinated Chilean Sea Bass

You can substitute black bass, salmon or any fish with a high fat content.

Dr. David this one is for you!!

Serves 4

1# Sugar
1.25# White Miso
1 cup Sake
1 cup Mirin
(4) each 8oz portions of Chilean Sea Bass

  • Use a hand blender or a whisk to combine sugar, miso, sake and mirin.
  • Place mixture in a stainless steel pot. Cook over a double boiler, stirring periodically. It will start to caramelize over time and the alcohol will cook out.
  • Cook for 1.5 hours.  When finished, remove from heat and cool completely.
  • Place fish portions in a bowl and cover with marinate. Refrigerate for at least 8 hours and up to 2 days.
  • When ready to cook remove it from the marinade and place fish on a sheet pan under the broiler until the flesh turns a dark caramel color (around 4 minutes) remove the fish and place it in a 350’ oven and finish cooking. (should take 12 minutes)
  • Serve the fish with steamed or stir fried vegetables.Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms 800 6735
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