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 of illegal fishing and the health effect 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 shared 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.
I hope you enjoy this miso-marinated fish. Have a wonderful week ahead!
Miso Sea Bass
- 2 fillets MSC-certified Chilean sea bass (½ lb, 227 g; can als use striped bass, Pacific halibut or sablefish (black cod)
- 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).
To Broil (Recommended)
- 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 (6" or 15 cm away) or high (8" or 20 cm away).
To Bake (Optional)
- Preheat the oven to 425°F (218ºC) with a rack placed in the middle. For a convection oven, reduce cooking temperature by 25ºF (15ºC). 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.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for 2 weeks.