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Thursday, March 9

Miso sake sea bass

Active: 15 minutes; Total: 4 hours 45 minutes; Serves: 6


3 tablespoons


3 tablespoons

Miso paste, white

½ cup


1/3 cup

Sea bass

6 4-ounce pieces

  1. In a small saucepan over moderate heat, bring the mirin and sake to a boil. 
  2. Whisk in the miso until dissolved. 
  3. Add the sugar and cook over moderate heat, whisking, just until dissolved 
  4. Remove from heat and let cool. 
  5. Pat the bass dry with paper towels. Place the fish in a large shallow bowl, add the marinade, and turn to coat. 
  6. Cover and refrigerator for 4 hours. 
  7. Preheat your oven to 425°F. 
  8. Coat a sheet pan with vegetable oil. 
  9. Lightly wipe off excess marinade from the fish. 
  10. Add the fish to the pan, and bake for 20 to 25 minutes, until the fish is caramelized and flaky, and the internal temperature reaches 145°F. 
Recipe from Mark Foods LLC.

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