Miso Sea Bass 銀むつ味噌焼き

Jump to Recipe Discussion
  • Miso Sea Bass, rice, pickled, and miso soup on a table.

    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 with a glass of wine.
    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 on a white plate.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    0 from 0 votes
    Miso Chilean Sea Bass | Just One Cookbook.com
    Miso Sea Bass
    Prep Time
    5 mins
    Cook Time
    20 mins
    Total Time
    35 d 2 hrs 5 mins
     
    Course: Main Course
    Servings: 2
    Author: Nami
    Ingredients
    • 2 MSC-Certified Chilean Sea Bass fillets (2 fillets = ½ lb) (See Notes)
    • 2 Tbps sake (for cleaning the fish)
    Seasonings:
    • ¼ cup miso (I used awase miso (mixed miso), see Notes)
    • ¼ cup mirin
    • 1 Tbsp sake
    Instructions
    1. Gather all the ingredients.

      Miso Chilean Sea Bass Ingredients
    2. Clean the fish with paper towel soaked with 2 Tbsp. sake.
      Miso Chilean Sea Bass 1
    3. In an air tight container that would fit the fish, combine all the Seasonings.
      Miso Chilean Sea Bass 2
    4. Mix well and make sure miso is all dissolved.
      Miso Chilean Sea Bass 3
    5. Marinade the meat for over night.
      Miso Chilean Sea Bass 4
    6. 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.
    7. 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.
    Recipe Notes

    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.

     

    You Might Also Like...

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

  • Mel wrote:
  • Eha wrote:
  • Andrea wrote:
  • Raymund wrote:
  • Jenny wrote:
  • Orchidea wrote:
  • Renata wrote:
  • CC wrote:
  • Katerina wrote:
  • peachkins wrote:
  • Kath (My Funny Little Life) wrote:
  • The Café Sucré Farine wrote:
  • Hotly Spiced wrote:
  • hui wrote:
  • Belinda @zomppa wrote:
  • CCU wrote:
  • Jen @ Savory Simple wrote:
  • Sandra wrote:
  • Muna Kenny wrote:
  • Ramona wrote:
  • Jenn and Seth wrote:
  • Eri wrote:
  • A_Boleyn wrote:
  • Elizabeth @Mango_Queen wrote:
  • [email protected]c at Marina wrote:
  • Reem | Simply Reem wrote:
  • donna mikasa wrote:
  • Valerie Brunmeier wrote:
  • Helene @ French Foodie Baby wrote:
  • Ashley – baker by nature wrote:
  • The Squishy Monster wrote:
  • Linda @ My Foodgasm Journal wrote:
  • Monet wrote:
  • Laura (Tutti Dolci) wrote:
  • claire @ the realistic nutritionist wrote:
  • mjskit wrote:
  • Kristy wrote:
  • Dara wrote:
  • Balvinder wrote:
  • Patty wrote:
  • Liz wrote:
  • foodwanderings wrote:
  • Kitchen Belleicious wrote:
  • Kim Bee wrote:
  • Carolyn Jung wrote:
  • Chung-Ah | Damn Delicious wrote:
  • yummychunklet wrote:
  • Lorraine @ Not Quite Nigella wrote:
  • Sissi wrote:
  • Divya wrote:
  • Melanie @ Easy Recipes With Pictures wrote:
  • Asmita wrote:
  • Hannah wrote:
  • bakerbynature wrote:
  • ray wrote:
  • nipponnin wrote:
  • Food Jaunts wrote:
    • Nami wrote:
  • Lisa H. wrote:
  • Sophia wrote:
  • Kiran @ KiranTarun.com wrote:
  • Lynna wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • Rowena @ Apron and Sneakers wrote:
  • Marta @ What should I eat for breakfast today wrote:
  • kitchenriffs wrote:
  • [email protected] and Donuts wrote:
  • Jenny @ Ichigo Shortcake wrote:
  • Yasmeen @ Wandering Spice wrote:
  • ChopinandMysaucepan wrote:
  • albertocook wrote:
  • Shirley wrote:
  • Lori Lynn wrote:
  • Kimberly (unrivaledkitch) wrote:
  • Claudia wrote:
    • Nami wrote: