White Miso Baked Chilean Sea Bass Recipes

PAN-ROASTED MISO-MARINATED SEA BASS

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.

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.

MISO-GLAZED SEA BASS

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.

WHITE MISO BAKED CHILEAN SEA BASS

Steps:

• mix all ingredients.
• marinade sea bass overnite in fridge.
• preheat oven to 400.
• set fish on counter and bring to room temp before cooking.
• remove fish from marinade and cook in baking pan at 400 for about 8-12 minutes (the thickness of the fish can cause a variance in cooking time).
• If you want the top to brown, put it in the broiler for just a couple minutes.

MISO AND SOY CHILEAN SEA BASS

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.

MISO GLAZED CHILEAN SEA BASS

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.

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 BUTTER-SEARED SEA BASS WITH ROASTED VEGETABLES RECIPE BY TASTY

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!

BROILED MISO SEA BASS

Steps:

• Place fish fillets in a large food storage bag or bowl; set aside.
• To make your marinade.
• Combine miso, sake, sugar, ginger & olive oil in a medium bowl.
• Add marinade to the sea bass; seal and refrigerate at least 4 hours.
• Then to make your Mango vanilla sauce.
• Puree the peeled, diced mango, melted butter, whipping cream, vanilla extract, salt & pepper to taste in a blender.
• Refrigerate this sauce until ready to use.
• Place a baking pan on a rack positioned in the center of the oven.
• Heat oven to 450 degrees. Heat baking pan about 10 minutes.
• Remove pan; spray with cooking spray.
• Remove fillets from the marinade, place onto the baking pan.
• Heat broiler and broil fillets until cooked through and top is beginning to look crusty and charred, about 8-10 minutes.
• Remove fillets from oven; then transfer to a plate.
• Spoon about 2 Tblsp. of your prepared Mango Vanilla Sauce over your fish.
• Garnish with green onions and sesame seeds.