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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.
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!
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- 2 MSC-Certified Chilean Sea Bass fillets (2 fillets = ½ lb) (See Notes)
- 2 Tbps sake (for cleaning the fish)
Gather all the ingredients.
Clean the fish with a paper towel soaked with 2 Tbsp sake.
- In an air tight container that would fit the fish, combine all the Seasonings.
- Mix well and make sure miso is all dissolved.
Marinade the meat for overnight.
With your fingers, remove the marinade off the fish completely. Do not leave excess miso on the fish; otherwise, the fish will burn easily. Place the fish skin side up on a baking sheet lined with parchment paper/silicone mat (for baking) or foil (for broiling).
Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the middle) for 3 minutes. Broil medium/high for 8-10 minutes, depending on the thickness of the fish, until the surface is blistered and brown a bit. You do not need to flip it. *Typical broiler setting: Low/450ºF/232ºC, Medium/500ºF/260ºC, and High/550ºF/288ºC. I use medium or high.
Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake the fish on parchment paper until the surface is blistered and brown a bit, about 15-20 minutes. You do not need to flip.
Chilean sea bass: In this recipe could be replaced with striped bass, Pacific halibut or sablefish (black cod).
Miso: 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.