Miso Glazed Sea Bass Recipes

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MISO-GLAZED SEA BASS



Miso-Glazed Sea Bass image

Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.

Provided by David Tanis

Categories     dinner, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds sea bass, mackerel or cod, skin off, and cut into a dozen 2-ounce slices
1 tablespoon white miso
1 tablespoon red miso
1 tablespoon sake
1 tablespoon mirin
2 teaspoons soy sauce
2 teaspoons grated ginger
1 tablespoon sugar
2 egg yolks
Salt
1 pound tender mustard greens or spinach, stemmed and washed
1 teaspoon toasted sesame oil
Pickled ginger, for garnish

Steps:

  • Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
  • Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
  • Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
  • Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 5 grams

MISO GLAZED SEA BASS



Miso Glazed Sea Bass image

At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.

Categories     Wine     Fish     Onion     Broil     Basil     Bass     Winter     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/3 cup sake
1/3 cup mirin (sweet Japanese rice wine)*
1/3 cup light yellow miso (fermented soybean paste)*
3 tablespoons (packed) brown sugar
2 tablespoons soy sauce
4 6-ounce sea bass fillets (each about 3/4 inch thick)
2 tablespoons chopped green onions
2 tablespoons chopped fresh basil

Steps:

  • 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.
  • Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. 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 green onions and basil and serve.
  • *Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets.

MISO-GLAZED FISH



Miso-Glazed Fish image

Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 6

1/4 cup mirin
1/4 cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each

Steps:

  • Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
  • Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
  • Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
  • Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams

MISO-GLAZED SEA BASS WITH ASPARAGUS



Miso-Glazed Sea Bass with Asparagus image

Categories     Citrus     Fish     Soy     Vegetable     Broil     Quick & Easy     Dinner     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)
Garnish: lemon wedges

Steps:

  • Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
  • Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
  • Toss together asparagus, oil, and a pinch of salt in a large bowl.
  • Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

MISO-GLAZED SEA BASS



Miso-Glazed Sea Bass image

My friend Yohko put this recipe from Epicurious.com in my "birthday book". Yohko is a great cook who was born in Japan and has lived in the Pacific Northwest as well as in the MidWest. This is a very simple preparation and procedure but it requires some specialty items that you may need to purchase in the local Asian market and liquor stores. You'll need at least 2 hours to marinate so plan ahead. (Please note the variation in reviews and reduce the sugar according to your personal taste).

Provided by Acerast

Categories     Bass

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup sake (Japanese rice wine)
1/3 cup mirin (sweet Japanese rice wine)
1/3 cup miso (fermented soybean paste)
3 tablespoons brown sugar, packed (more or less according to your taste)
2 tablespoons soy sauce
4 -6 ounces sea bass fillets (may substitute salmon or tuna)
2 tablespoons green onions, chopped
2 tablespoons fresh basil, chopped

Steps:

  • Mix sake, mirin, miso, brown sugar and soy sauce in a shallow baking dish.
  • Add fish; turn to coat with marinade.
  • Cover and refrigerate at least 2 hours and up to 6 hours.
  • Preheat broiler.
  • Place fish on rimmed baking sheet.
  • With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes.
  • Transfer to individual dinner plates.
  • Sprinkle with green onions and basil; serve.

Nutrition Facts : Calories 153.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 11.7, Sodium 1483.8, Carbohydrate 19, Fiber 1.4, Sugar 11.9, Protein 9.1

MISO AND HONEY GLAZED SEA BASS WITH CHINESE LONG BEAN SALAD



Miso and Honey Glazed Sea Bass with Chinese Long Bean Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 4h45m

Yield 6 servings

Number Of Ingredients 14

4 teaspoons dry miso powder
1 tablespoon hot water
1/4 cup lavender honey
6 (6-ounce) sea bass fillets, skinless and deboned
About 1/2 pound Chinese long beans
4 tablespoons grapeseed oil, plus more as needed
1/2 cup roughly chopped onion
1 cup chicken stock
1 teaspoon chopped fresh ginger
1 stick lemongrass
1/4 cup golden raisins
1 stick cold unsalted butter, cubed
Salt and freshly ground black pepper
Chopped fresh cilantro leaves and lemon wedges, for garnish

Steps:

  • In a small bowl combine the miso powder with 1 tablespoon of hot water to form a paste. Warm the honey in a microwavable bowl for approximately 1 minute or until hot (be careful, as it can burn quickly). Add the honey to the miso mixture. Put the fish into a resealable plastic bag and add the honey mixture. Seal the bag and refrigerate for up to 4 hours.
  • Bring a large saucepan of salted water to a boil over medium heat. Add the Chinese long beans and blanch until tender, but not overcooked. Shock the beans in iced water, to stop the cooking and maintain their color. Drain and dry the long beans and either chop into 4 to 6-inch segments or form circles by wrapping the beans around themselves.
  • In a large skillet add the grapeseed oil and heat until smoking hot. Remove the fish from the marinade and sear in hot skillet until the flesh has an opaque color, about 3 to 4 minutes. Remove the fish from the pan to a large plate and reserve.
  • For the sauce, using the same skillet, over medium heat, add the onion and saute until translucent, then add the chicken stock, ginger and lemongrass and simmer for 10 minutes. Remove from heat and strain the liquid, discarding the solids.
  • Return the liquid to a clean skillet, over medium heat. Add the raisins and reduce the liquid by half its volume. Stir in the butter cubes and whisk until the sauce thickens. Remove from heat and allow to rest until needed.
  • Heat a little grapeseed oil in a medium skillet, over medium heat, and add the long bean circles or strips and saute until golden brown.
  • To serve, arrange 2 long bean circles in the middle of each plate. Top the beans with a fish fillet and drizzle with the sauce. Garnish with cilantro and lemon.
  • Cook's Note: to make this dish extra special, you could make a horseradish relish to go on top.

ROASTED BLACK BASS ON JASMINE RICE, MISO GLAZE AND SEAWEED MAO



Roasted Black Bass on Jasmine Rice, Miso Glaze and Seaweed Mao image

Provided by Food Network

Categories     main-dish

Time 6h45m

Yield 4 servings

Number Of Ingredients 12

1/4 cup white miso
1/2 cup mirin
2 tablespoons sugar
1 tablespoon mushroom soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sesame oil
4 (3-ounce) black bass fillets
1 cup jasmine rice
1 1/4 cups water
4 iceberg lettuce cups
4 seaweed mao cups, optional

Steps:

  • In a small bowl, combine the miso, mirin, sugar, soy sauce, garlic, and ginger. Slowly stir in the sesame oil to make the miso glaze. Marinate the bass in the miso glaze for 5 to 6 hours, refrigerated.
  • In a pot, combine rice and water and cook in rice cooker until done. Reserve and keep warm.
  • Arrange the fish fillets on a roasting pan. Generously coat with the miso glaze, and discard the rest of the glaze. Bake in a preheated 500 degree F oven for about 10 minutes or until medium done.
  • Preheat a deep fryer, or oil in a large pot to 360 degrees F. Place the seaweed mao in the fryer and fry for 30 seconds until crisp. Remove from the fryer and drain on a paper towel-lined plate. Garnish each fillet with the seaweed mao. Serve immediately.
  • Place an iceberg lettuce cup on a dinner plate. Spoon about 1/2 cup of the jasmine rice in center, place a fillet on top and drizzle miso glaze from roasting pan over the rice.

CHEF JOHN'S MISO-GLAZED BARRAMUNDI



Chef John's Miso-Glazed Barramundi image

This miso-glazed recipe features Barramundi, a mild, flaky, white-fleshed fish that you'll probably be seeing more and more due to its reputation as a sustainable, eco-friendly seafood. It's showing up in grocery store frozen seafood cases, and chances are you'll run across some soon. If you do, buy it and make this recipe.

Provided by Chef John

Categories     Seafood     Fish

Time 15m

Yield 2

Number Of Ingredients 6

2 tablespoons yellow miso paste
2 tablespoons seasoned rice vinegar
1 tablespoon brown sugar
1 tablespoon soy sauce
2 (5 ounce) barramundi (Asian sea bass) fillets
1 teaspoon vegetable oil

Steps:

  • Whisk miso paste, rice vinegar, brown sugar, and soy sauce together in a bowl until glaze is smooth.
  • Place barramundi fillets, rounded-side up, onto a plate; spread 1/2 of the glaze onto rounded side of fish.
  • Heat oil over high heat in a nonstick skillet. Place fish, glazed-side down, in hot skillet and spread remaining glaze over other side; cook until slightly white around the edges, 1 to 2 minutes. Flip fish and cook until flaky and white, 1 to 2 minutes more.

Nutrition Facts : Calories 226.3 calories, Carbohydrate 13.3 g, Cholesterol 58.6 mg, Fat 5.9 g, Fiber 0.4 g, Protein 28.5 g, SaturatedFat 1.1 g, Sodium 1585.9 mg, Sugar 11.7 g

MISO BUTTER-SEARED SEA BASS WITH ROASTED VEGETABLES RECIPE BY TASTY



Miso Butter-Seared Sea Bass With Roasted Vegetables Recipe by Tasty image

Here's what you need: unsalted grass-fed butter, white miso paste, ginger, garlic, toasted sesame oil, baby potato, kosher salt, freshly ground black pepper, sunflower oil, Chilean Sea Bass, baby bok choys, toasted white sesame seeds

Provided by Rachel Gaewski

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

2 tablespoons unsalted grass-fed butter, softened
3 tablespoons white miso paste
1 tablespoon ginger, grated
3 cloves garlic, grated
1 teaspoon toasted sesame oil
½ lb baby potato, halved
kosher salt, to taste
freshly ground black pepper, to taste
3 tablespoons sunflower oil, neutral oil of choice, divided
12 oz Chilean Sea Bass, skin on 1 in (2 1/2 cm) thick
2 baby bok choys, thinly sliced
1 teaspoon toasted white sesame seeds, for garnish

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with a reusable baking mat or parchment paper.
  • In a small bowl, stir together the butter, miso, ginger, garlic, and sesame oil. Set aside.
  • Arrange the potatoes on the prepared baking sheet. Season with salt and pepper and drizzle with ½ tablespoon sunflower oil. Toss to coat.
  • Roast the potatoes until tender, 10-12 minutes.
  • While the potatoes roast, sear the sea bass. Pat each fillet dry with a clean kitchen towel or paper towel and season on both sides with salt and pepper.
  • Heat 2 tablespoons of sunflower oil in a medium skillet over medium-high heat. Once the oil is nearly smoking, add the sea bass, skin-side down, and cook until the skin is crispy, 3-4 minutes. Flip and sear the other side until golden brown, about 3 minutes. Remove the fish from the pan.
  • Remove the potatoes from the oven, leaving the oven on. Move the potatoes to a quarter of the pan. Place the fish, skin-side down, on the other quarter and spread the bok choy on the empty half. Brush the miso butter over each fish fillet, then flip and brush more on the skin side. Drizzle the remaining ½ tablespoon sunflower oil over the bok choy and season with salt and pepper. Toss to coat.
  • Return the baking sheet to the oven and bake until the fish is completely opaque and just cooked through, 8-10 minutes. The internal temperature should reach 145°F (63°C).
  • Divide the fish, potatoes, and bok choy between 2 plates. Garnish with sesame seeds and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 655 calories, Carbohydrate 29 grams, Fat 38 grams, Fiber 3 grams, Protein 47 grams, Sugar 2 grams

MISO AND SOY CHILEAN SEA BASS



Miso and Soy Chilean Sea Bass image

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Provided by Swest

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h17m

Yield 4

Number Of Ingredients 7

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

Steps:

  • Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
  • 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.
  • Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g

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From olivemagazine.com


MISO GLAZED CHILEAN SEA BASS - INSPIRED BY NOBU! — PIMP …
2022-06-24 Sweet and savory flavors infuse our Miso Glazed Chilean Sea Bass. This delicate sea bass gets exquisite flavor from being coated in a simple 4 ingredient marinade for 24 hours. Whether it's grilled, baked, broiled, or pan seared & baked, it turns out beautifully every time. Inspired by the famous Japanese restaurant, Nobu, this impressive ...
From pimpmyrecipe.com


MISO GLAZED CHILEAN SEA BASS - URBAN COOKERY
2015-05-07 Place the fish, skin side up on a baking sheet and pour some of the excess miso glaze on top. Cook under the broiler for 5 minutes until the skin is crispy and slightly blackened. Turn the oven down to 400 degrees and cook the fish about 7 more minutes. Serve hot.
From urbancookery.com


MISO SEA BASS 銀むつ味噌焼き • JUST ONE COOKBOOK
2012-10-01 To Bake (Optional) Preheat the oven to 425°F (218ºC) with a rack placed in the middle. For a convection oven, reduce cooking temperature by 25ºF (15ºC). Bake the fish on parchment paper until the surface is blistered and brown a bit, about 15-20 minutes. You do not need to flip.
From justonecookbook.com


PAN SEARED MISO GLAZED SEA BASS RECIPE | COOKOOREE
2021-05-20 Whisk together the miso, sake, soy sauce, sugar, and salt. Slather the sauce on both sides of the sea bass. Marinate for up to a day. Heat oil in a cast iron skillet over high heat. Sear the sea bass skin-side down. Once it chars, put the skillet in the oven and bake on the medium rack for 25-30 minutes until the top has a nice deep color. Serve.
From cookooree.com


GRILLED MISO-GLAZED SEA BASS WITH JAPANESE CUCUMBER SALAD
Place the sea bass and the 1/2 cup miso glaze in a sealable plastic bag. Coat the fish evenly with the glaze, seal the bag and refrigerate for at least 4 hours or up to 24 hours. Just before cooking the fish, in a bowl, stir together the cucumber, radish and green onions. Set aside. Preheat an electric panini press to high heat according to the ...
From williams-sonoma.com


MISO-GLAZED SEA BASS | WILLIAMS SONOMA
In a shallow glass baking dish or lidded container, whisk together the miso, mirin, sake, sugar and ginger until smooth. Add the sea bass and turn to coat evenly. Cover and refrigerate for at least 2 hours or up to overnight. Preheat a broiler. Remove the sea bass from the marinade, reserving the marinade. Place the fillets on a broiler pan and ...
From williams-sonoma.ca


30 BEST MISO GLAZED SEA BASS IDEAS | MISO GLAZE, SEA BASS, RECIPES
Dec 10, 2013 - Explore E Z's board "Miso Glazed Sea Bass", followed by 176 people on Pinterest. See more ideas about miso glaze, sea bass, recipes.
From pinterest.com


MISO GLAZED SEA BASS - RECIPES ALL
2021-02-18 At Aqua, the sea bass exists with shrimp tortellini in lobster consommé. Ingredients: 1/3 cup sake 1/3 cup mirin (sweet Japanese rice red wine) * 1/3 cup light yellow miso (fermented soybean paste) * 3 tablespoons (jam-packed) brown sugar 2 tablespoons soy sauce 4 6-ounce sea bass fillets (each about 3/4 inch thick) 2 tablespoons Read More
From howtorecipes.us


MISO GLAZED CHILEAN SEA BASS RECIPE - ALL INFORMATION ABOUT …
STEP 1. Preheat oven to 400 F or 200 C. STEP 2. In a small bowl, mix the miso, sake, sesame oil, ginger and garlic. Mix well and marinade the Chilean sea bass with it. It can be stored in a bowl or glass contain for an hour in the fridge before baking.
From therecipes.info


MISO GLAZED SEA BASS - PLAIN.RECIPES
Directions. 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.
From plain.recipes


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