MISO-GLAZED SEA BASS
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
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-MARINATED SEA BASS
Miso-Marinated Sea Bass recipe - I love Chilean sea bass-the flesh is always so moist, tender, silky, and sweet. I also love the texture and the mouth feel of Chilean sea bass...it's absolutely perfect for this miso recipe.
Provided by Rasa Malaysia
Categories Japanese Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a small bowl, mix the marinates well and save some for the plating. Drop the sea bass into the marinate, coat well, and leave in the fridge for a few hours.
- Preheat an indoor grill and lightly wipe off (with fingers) any excess miso marinate clinging to the sea bass but don't rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown. Transfer the fish fillets to the oven 350 degree and bake for 10-15 minutes. Serve hot.
Nutrition Facts : Calories 19 calories, Carbohydrate 2 grams carbohydrates, ServingSize 2 people, Sodium 133 grams sodium, Sugar 1 grams sugar, UnsaturatedFat 0 grams unsaturated fat
MISO GLAZED CHILEAN SEA BASS
This flavor packed marinade combines beautifully with the luxurious, flaky texture and phenomenal fat content of Chilean Sea Bass. A very forgiving fish to cook, this dish can be baked or pan roasted, and will not disappoint your expectations!
Provided by -
Time 1h25m
Yield 2 people
Number Of Ingredients 6
Steps:
- Pre heat oven to 375°F.
- Mix sake, mirin, soy sauce, brown sugar, and miso in a shallow dish.
- Add fish and marinate for at least 1 hour in the fridge.
- Bake the fish in its own marinate for about 20 min and then broil for an additional 5 minutes (watching carefully to avoid burning).
- Alternatively, pan sear the fillets for about 3-5 minutes per side, drizzling the marinade as it cooks and caramelizes.
- Test doneness using the flat end of a wooden skewer. Push the skewer through the thickest part of the fish. If it goes through with no resistance, it is done! If there is resistance, continue baking until it goes through easily.
- Serve with your favorite stir fried vegetables.
Nutrition Facts :
MISO AND SOY CHILEAN SEA BASS
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
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
MISO BUTTER-SEARED SEA BASS WITH ROASTED VEGETABLES RECIPE BY TASTY
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
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-GLAZED SEA BASS
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
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-MARINATED SEA BASS WITH BEURRE BLANC
Steps:
- Whisk mirin, white miso, sake, and sugar in 13x9x2-inch glass baking dish to combine. Add sea bass; turn to coat. Cover fish and refrigerate 2 hours.
- Boil white wine, chopped shallots, chopped garlic, bay leaf, and black peppercorns in heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add whipping cream and boil until reduced to 1 cup, about 6 minutes. Strain into medium saucepan, pressing on solids. Place over low heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from heat. Whisk in fresh lemon juice. Season sauce to taste with salt and pepper. Cover to keep warm.
- Preheat oven to 450°F. Oil rimmed baking sheet. Remove fish from marinade; transfer to prepared sheet. Bake until almost opaque in center, about 10 minutes. Preheat broiler. Broil fish until well-browned on top and opaque in center, watching closely to avoid burning, about 3 minutes. Transfer fish to plates. Spoon sauce around and serve.
- Mirin and miso are available at Japanese markets and in the Asian foods section of some supermarkets.
MISO GLAZED SEA BASS
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.
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.
Provided by MissGleasonSanchezApostolides
Categories World Cuisine Recipes Asian Japanese
Time 4h35m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 25.3 g, Cholesterol 69.2 mg, Fat 16.4 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 1.9 g, Sodium 1106.5 mg, Sugar 16.1 g
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