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.
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