This is a variation of the classic miso-glazed black cod using sea bass instead, with the addition of soy sauce and brown sugar to the marinade. Super easy and incredibly delicious. Steamed white rice is a necessary accompaniment to soak up the flavors of this delectable dish!
INGREDIENTS:
1.5 lb sea bass, sliced into 4 equal portions
MARINADE:
1/3 cup mirin
1/3 cup sake
1/3 cup white miso
1/4 cup brown sugar
2 tbsp soy sauce
2 scallions, thinly sliced for garnish
1. Place the marinade ingredients in a bowl and whisk to combine.
2. Place the sea bass filets into a Ziploc-type bag and pour in the marinade. Squeeze lightly to ensure that the marinade completely covers the fish on all sides. Seal and refrigerate for at least 6 hours or preferably overnight.
3. Position the oven rack to about 8" from the top. Preheat the oven to broil (500F).
4. Remove the fish filets to a foil-lined baking sheet, placing them about 3" apart.
5. Pour the marinade into a saucepan and bring to a boil; reduce heat to a simmer and cook for 1-2 minutes. Turn off heat and set aside.
6. Broil the fish for 8-10 minutes or until lightly browned, the internal temperature is at least 145F and the texture is flaky.
7. Remove the fish from the oven and plate. Garnish with sliced scallions and a generous drizzle of the reduced marinade. Serve with steamed white rice on the side.
Costco has the perfect-sized sea bass for this recipe.
Sea bass sliced into 4 skin-on filets.
Marinade ingredients.
Sea bass filets with marinade in a Ziploc-type bag.
Place the marinated filets on a foil-lined baking sheet about 3" apart.
Heat the leftover marinade in a saucepan.
Serve the sea bass with a generous drizzle of the marinade, garnished with sliced scallions and steamed white rice on the side.
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