Miso Sea Bass 銀むつ味噌焼き

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Miso Sea Bass Recipe | JustOneCookbook.com

Continuing from my last Friday post, I want to share a really quick and easy Japanese meal and today’s feature is seafood, specifically using Chilean Sea Bass.  Before I share the recipe , I want to raise awareness on the environmental impact from illegal fishing and health affect of consuming Chilean Sea Bass.  When you purchase Chilean Sea Bass, please make sure it’s from Marine Stewardship Council (MSC) certified market.  For more information, please read consumer guides from Monterey Bay Aquarium Seafood Watch and Environmental Defense Fund.

Miso Chilean Sea Bass | Just One Cookbook.com
One of my favorite seafood recipes growing up in Japan was miso-marinated fish.  The sweet taste of cooked miso and mirin along with the slight bitterness from the charred area goes really well with white rice.  I’ve previously shard Miso Black Cod on Just One Cookbook and for today’s recipe I’ve decided to use Chilean sea bass aka Patagonian toothfish.  The meat of the sea bass is extremely fatty and tender and each bite simply melts in your mouth.  I often drizzle lemon on buttery fish since the acidity break up the grease and adds an additional dimension to the taste.  As I mentioned above, please make sure the market you purchase from is MSC certified to avoid further damage to our environment and endangered species.  As a surprise guest, my husband will share some notes for today’s post:

You might have noticed in the food photos for this post, we’ve paired the miso sea bass with white wine rather than beer or sake. I was introduced many years ago to Conundrum White Wine from ex-colleagues who had given me a bottle as a gift. They were visiting the bay area from the east coast and it was difficult to find the wine there so each of them brought back a few as souvenirs. Conundrum is smooth white wine with strong fruity aroma and flavor, your palate feels as it’s dancing with many fruits while drinking and the finish note is clean and leaves you wanting more. It is a versatile white table wine that goes well with many different dishes, including seafood or simply by itself. Conundrum is unique not only is it a blended white wine, but it’s blended from more than 5 different types of grapes and every year the blend and how its aged is different. I’ve enjoyed Conundrum over the years and would recommend it if you are looking for a fruity white wine that’s fun to share with friends.

Please note: We received no compensation for this review. We received a bottle of Conundrum from Jarvis Communication free of charge to use in exchange for an honest review.

I hope you enjoy this miso-marinated fish.  Have a wonderful week ahead!

Miso Chilean Sea Bass | Just One Cookbook.com

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Miso Sea Bass
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 MSC-Certified Chilean Sea Bass* fillets (1/2 lb.)
  • 2 Tbps. sake for cleaning the fish
Seasonings
  • ¼ cup miso* (I used awase miso (mixed miso))
  • ¼ cup mirin
  • 1 Tbsp. sake
Instructions
  1. Clean the fish with paper towel soaked with 2 Tbsp. sake.
  2. In an air tight container that would fit the fish, combine all the Seasonings.
  3. Mix well and make sure miso is all dissolved.
  4. Marinade the meat for over night.
  5. Take out the fish from the container and make sure to remove the miso from the fish completely. Tiny bit of miso will end up burnt so you have to take off the miso from the fish.
  6. Bake at 400F for 20-25 minutes (I use oven toaster), or until the fish is cooked through and have nice char on the fish.
Notes
Chilean sea bass in this recipe could be replaced with striped bass, Pacific halibut or sablefish (black cod).

Please use awase miso (mixed miso) or white miso for this recipe.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

 

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  1. Eha

    Nami – thank you so much for raising the issue of environmental damage caused by illegal and unsustainable fishing! We are very much aware of this on our side of the ocean also :( ! The recipe is simple and lovely, even if I may have to substitute fish :) !

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  2. Nami, this looks like a healthy dish with very “clean” and discernable flavors. The preparation seems simple but miso definitely imparts wonderful depths of flavor to many dishes. I am sure I would adore eating this with some lovely white rice, It looks simply delicious!

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  3. I love sea bass… it is a very delicious fish that we have a lot in the Mediterranean sea. I can find it in Sweden too, it is imported from Greeece. I usually make it in the oven with sage an rosemary and oil. BUT your recipe is so inviting and I want to try it tonight… I just have to buy miso on the way home.

    Thanks for your comments, I am so glad your son liked the spoon-fork-knife.
    Ciao.

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  4. CC

    mmm…yum! I love patagonian toothfish and this is definitely one to try now that I have a lot of miso at home =) Thanks for sharing the recipe, and also the issue of illegal + unsustainable fishing!

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  5. I have to check if I can find miso here, mirin I have in my fridge no problem, but miso I am not sure. The fish looks perfectly cooked Nami, I am sure it tasted as great! Thanks for sharing it with us!

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  6. My husband grew up in Chile so it has a special place in our hearts. When we are buying seafood we are very careful to make sure it’s come from ethical suppliers. What a lovely, simple but tasty looking dish and yes, I like to have fish with white wine too xx

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  7. This is a simple and elegant presentation and you’ve whet my appetite. Thank for the FYI on purchasing seabass and I willing be looking for the wine. Great review.

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  8. Eri

    I love it Nami, I have some white miso, I;m using it to “marinate” some vegetables for grilling, I will try this recipe for sure this week! We love everything you do my friend!

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  9. donna mikasa

    In restaurants, miso butterfish and miso salmon are my favorites, and this sea bass looks smooth and buttery! Thank you husband for the wine review–I’m sure it will go well with the dish!

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  10. Linda @ My Foodgasm Journal

    This is one of my favorite Japanese meals (I love fish!) – never thought this would be so easy to make. And of course, with a glass of white wine. Yum!

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  11. That miso sea bass couldn’t look more delectable. Thank you for sharing. Your blog was a delicious stop during my lunch break. I hope you have a great Monday!

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  12. As soon as this post appeared and I saw the picture and said “oh my!” :) What a delicious fish fillet! Thank you for the reminders about the ethics of fishing. I don’t buy a lot of fish unfortunately because, first of all, it’s hard to find fresh fish in the desert. :) Secondly, the person behind the counter (if there is one) usually has no idea where the fish came from. To be able to get good fish and environmentally friendly fish I have to drive clear across town. I might just have to do this because your fish recipes are killing me. :)

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  13. I appreciate your note about safe consumption of fish. I got this great little fold up pamphlet from the Blue Ocean Institute that fits in your wallet. It details every type of fish and notes about ocean and human health that may be relevant.

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  14. Wonderful miso sea bass dish! I have always passed on the Chilean Sea Bass because of the diminishing supply but didn’t know it was available MSC certified, great news! I will be looking for a piece of this buttery fish to use in your miso recipe. The look of the charred filet is fantastic and I can imagine this wine goes very well with your dish;-)

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  15. Thanks for the tip about Chilean sea bass….I didn’t realize you could find any that has been certified. Another wonderful seafood recipe, Nami! Beautiful photos as always :)

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  16. Nami this is lovely. I adore sea bass. You did a great job with this. And thanks to your shopping list on your blog I think I have all the pantry items to try this. I just need some fish.

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  17. Nami, you are reading my thoughts! Now that it’s getting colder here, I start dreaming of miso. I have actually had some chicken and zucchini stir-fried with miso today. I don’t remember if I told you but I often prepare the miso chicken according to your recipe and it always tastes marvellous.
    This fish baked with miso looks so wonderful and seems so easy, I must see if I can go to my fish market this afternoon and get some fatty fish. Unfortunately I have just checked and this fish is never sold here (at least I have never seen it), so I will try with some other species.
    MSC labelled fish is very rare here, but it appears more and more often (every time I go to the market there are at least two or three species, while last year there was maybe one every couple of months…). I also buy in France farmed fish with a “red label” which would be the equivalent of free-range for other animals. Such fish tastes better, has more space to swim, is fed natural products etc..
    I often drink different white wines with Japanese food, but it’s true that one has to test them because some are totally not adapted and either are completely lost paired with the Japanese flavours or ruin the dish. I always strongly advise riesling (dry or not depending on the dish and preferences), even for sushi and sashimi!

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  18. That’s such an elegant dish – perfect for a weekend dinner. And you’re doing a great thing by raising awareness about the MSC certification. Many people don’t realize how much harm the fishing industry can do.

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  19. It all looks and sound so wonderful, wine and fish. I am not sure if they sell that in my regular grocery store…and there is no certified information there. I guess that is why I rarely buy fish there. That is great fof you to point this out to us all.

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  20. 超日本的!食が進みそう。いつも写真がきれいだし。このところ何だか忙しいくて、コメントの返事が遅れてます。ごめんなさい。さ~って明日は何かなあ?楽しみにしてます。

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  21. Do you recommend the mixed or white miso so the flavor of the fish isn’t overwhelmed? I usually keep red miso on hand (love that strong flavor) but I’d still like to try this.

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    • White miso or Saikyo miso (kyoto’s miso) has sweeter taste to it and usually used for white fish. It’s more mild while red miso can be too strong for mild dishes.

      Mixed miso is in between, and commonly used for marinades etc. I only use white and mixed for fish being cooked this way. Hope this helps!

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  22. Looks lovely!! What an elegant presentation for a delightfully simple meal. Have you read 1Q84 by Haruki Murakami before? I’m engrossed in that book right now and for some reason your little fish, miso soup, pickle and rice meal reminded me of the main character Tengo’s daily meal. :)

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  23. I`ve never had Chilean Sea Bass before! This look soo good flavored it with miso! It looks wonderful! I envy how you can make all of these delicious Japanese cuisine! ♥

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  24. This is a spectacular dish! I love the color of the finished fish. This is so easy and I’ll bet it’s so flavorful. This one is definitely going on my list – I know just who I’ll serve it to at a dinner party! Thanks so much.

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  25. First, I appreciate you raising the all-important point of being mindful when purchasing seafood. It’s so easy to just pick up whatever is available, often not knowing the harmful effects it’s having to the species or the environment in general. Thanks for that.

    Second, miso-glazed fish is one of my favorite things to eat. Now I know how to make it! Thank you, I learned something new today :) :)

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  26. Dear Nami,

    This is a great Japanese recipe and I distinctively remember having this with the black cod at Nobu’s restaurant in Melbourne. It is truly a standout dish which is not too difficult to replicate at home.

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  27. I want to try this! I’ll have to share recipe with my mom too, she loves miso. I have yet to cook with it, but I like how simple this is. Thanks, Nami!

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