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.

Yield: 2 people

Miso-Marinated Sea Bass

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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.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• Sea bass, about 5 oz. (115 g) piece
• 1 teaspoon white miso paste
• 1 teaspoon mirin
• 2 teaspoon sake
• 1/2 teaspoon ginger juice
• 1/2 teaspoon palm sugar or sugar

Instructions

1. 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.
2. 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 Information

Yield

2

Serving Size

2 people
Amount Per Serving Calories 19Unsaturated Fat 0gSodium 133mgCarbohydrates 2gSugar 1g