Miso-Glazed Sea Bass
This miso glazed sea bass marinated in mirin, miso, sake, and ginger is grilled until slightly charred and perfectly tender. You only need 6 ingredients to make this buttery Chilean sea bass and it's elegant enough for special occasions!
Servings: 2 people
Ingredients
- Sea bass (about 5 oz. (115 g) a 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
- In a small bowl, mix the marinade well and save some for the plating. Drop the sea bass into the marinade, coat well, and leave in the fridge for a few hours.
- Preheat an indoor grill and lightly wipe off any excess miso marinade clinging to the sea bass with your fingers, but don’t rinse it off. Place the fish on the grill and cook both sides until the surface turns brown. Transfer the fish fillets to the oven at 350°F (175°C) and bake for 10-15 minutes. Serve hot.
Notes
- The skin of Chilean sea bass tends to be fishy, so feel free to remove the skin after grilling.
- Grate your ginger finely. This makes it easier to squeeze out the ginger juice.
- Before grilling, lightly wipe off (with fingers) any excess miso marinade clinging to the sea bass. But NEVER rinse it off.
Nutrition
Serving: 2people | Calories: 22kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 135mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 5IU | Calcium: 2mg | Iron: 0.1mg