I love Nobu’s black cod with miso, but it’s not easy to find fresh black cod in the market, at least not in my neighborhood. So I used Chilean sea bass instead. 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.
As I made the sea bass with its skin on (which can be rather fishy), I added some ginger juice to the marinate to rid the potential fishy smell. I was right, the fatty skin of sea bass was fishy, so consider yourself warned if you try this sea bass recipe…
Here is my new and revised recipe based on this old recipe.
Ingredients:
Sea bass (about 5 oz. piece)
1 teaspoon white miso paste
1 teaspoon mirin
2 teaspoon sake
1/2 teaspoon ginger juice
1/2 teaspoon palm sugar (sugar)
Method:
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.
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{ 28 comments… read them below or add one }
Oh wow, your sea bass is so beautiful, like it’s served in a high-class restaurant.
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Looks great! I love the flavors! Wish I had this for dinner!
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i’ve just stocked up my fish supply and will give this recipe a try. thanks!
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I made grilled salmon fillet with an indoor grill before, and skin-on! I love crispy fish skin but when I put it on the grill, it always tend to turn out more rubbery than crispy, and slightly fishy too. I think have to deep fry the fish to have crispy fish skin. 炸鱼皮 is a snack to nibble on too… provided it’s not fishy!
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i love anything slathered in or previously drowned in miso ^_* yum!
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Well, that looks gorgeous! I have nothing against fish skin, heh :) So we’ll just have to see. Unfortunately, most fish here is sold under Filipino names, so I’ll have to figure out which is which :/
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Wow..your seabass is glowing!!! Actually the first thing I will attack with fillet like this is the skin. Crispy and tasty.
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The photo is lovely, and it sounds delicious, but you may want to consider the following when choosing Chilean Sea Bass: http://tinyurl.com/4ldu66. Not trying to preach - just asking folks to make conscious, informed food choices.
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the prob is the miso paste comes in half kgs packs here n keeps like 3 mths after opening it…unless i eat miso paste fish everyday haha..i usually slab miso paste all over the fish..still tastes great!..
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it’s a tough call what you’re asking on the poll.
after long debates i went with the black cod.
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Hmmm, since I don’t like my fish too fishy (if that even makes sense), I throw my vote with the cod for now :) Both look gorgeous and I’d be happy to have either on my plate!
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Beautiful pic, as always! The skin looks yummy though.. :-)
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good move on the mirin and palm sugar. i agree, i usually find sea bass alot fishier than others. my mum loves to bake cod with miso and thank goodness that isn’t fishy.
great photo once again!x
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that looks perfect. and super simple. can’t wait to try it. thanks for the tip!
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sea bass is my fav fish in the world…but way too expensive where I live - $24 per pound!
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I got that Nobu cook book too,
It’s awesome,
Everything looks great,
And I like your twist on the original recipe!
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Lovely! Reminds of the miso salmon and miso trout that I tend to make (easier to get those fish here). Not thought of adding ginger juice to the marinade, good idea, I’ll note that down :)
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Miso always is something interesting. Would love to have some!
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i could have a few helpings of that. just look at the top of it. it makes me want have that now.
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Wow, this looks awesome man!
I have never tried miso marinates before.
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Seabass is always my favourite. Great piece of bass! I am sure the ginger juice is a great idea.
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A miso marinade is so easy and yet so tasty! That sea bass looks great!
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This looks amazing and for someone who hasn’t had fish in a long time, I was so tempted to lick the screen.
*eek*
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I don’t mind the skin at all. I frequently leave the skin on when I cook fish.
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Hi Bee, came across your blog while surfing for Nonya food.
Wow! I sure looked at your food pictures with lust. Love the yong tow fu. I love Nonya food as my parents were of that genes, though maybe with some opium smugglers and pirate ancestors background.
My wife is not a Nonya, and her Malay vocab consist of to date 12 words picked up from me, words normally associated when someone cuts across my path on the road.
Noodles and food that prison inmates might appreciate she was the only SYT (sweet young thing) that invited me to try her cooking, others preferred food courts.
But I guess she with her strong maternal instincts wanted tall children as I am tall. She learned from her Nonya friends to make sambal belachan Nonya style and other noted Nonya dishes that no Nonya worth her bedak sejuk can’t cook with eyes closed.
Still not sure whether it was her delicious Nonya food or her beauty…but today I get to eat yong tau fu like in your beautiful pictures.
Have a wonderful mothers day, best regards, Lee.
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Beautiful photograph. I haven’t tried Chilean sea bass before but I’ve seen it at the fish shop. You’ve inspired me to try it.
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I now know how to make miso marinated sea bass, thanks to your miso marinated sea bass recipe.
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by looking at the picture it fill my stomache. :)
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