Miso-Glazed Sea Bass

Really delicious Japanese-flavored fish that takes a couple days of advanced planning but not too much work to make. First tried it about a decade ago, when my grandma made it. Great for hosting dinners.

Ingredients:
-1/3 cup sake
-1/3 cup michiu or mirin (rice wine)
-1/3 cup light yellow miso
-3 tablespoons brown sugar (can be a little more liberal with this)
-2 tablespoons soy sauce

-2 lbs. of sea bass fillets (about 3/4 inch thick, ring of skin around circumference)

-optional toppings: green onions or fresh basil

Preparation:
About 1-2 days before anticipated serving, marinate the sea bass. Mix first 5 ingredients in shallow glass (non-reactive) baking dish. Add fish and turn to coat. Cover and refrigerate, turning over at the midpoint.

On the day of cooking, remove fish from marinade (and keep marinade). On a frying pan over medium-high heat, sear each side of the fish until each side caramelizes. Then turn the heat to medium-low and cover the frying pan until the fish is done, turning over the fish once (around 5-10 minutes for each side, depending on thickness). When done (i.e., meat is white instead of translucent, and flakes off), remove from heat and transfer to a plate.

Sprinkle fillets with green onions or basil and serve. Can also heat up the reserved marinade to have additional sauce on the side (make sure to bring to a boil, as the marinade has touched raw fish).

Cooking notes:
Can substitute other flaky white fishes for sea bass, including  black cod. If no sake, can just use the michiu or mirin, but may need to add a little more brown sugar.

Previously made:
-March 27, 2011: Started with a miso seaweed soup (with beech mushrooms and tofu). Served fish with brown rice and baby bok-choy. Followed by a mango pudding dessert (with fresh mangoes, topped with condensed milk). 2.5 pounds of wild Chilean sea bass was bought at Marina for $16.99/lb. (by far the most expensive ingredient). Served about 6.

-February 24, 2011: Experimented with using whole black gill cod and another small, relatively cheap ($5/lb.) whole fish. Not very good quality (from 99 Ranch), and too many bones. Should stick with larger flaky white fishes – you get what you pay for.

Other referenced sources:
http://www.epicurious.com/recipes/food/views/miso-Glazed-sea-bass-102851
http://rasamalaysia.com/recipe-black-cod-with-miso/
http://www.seductionmeals.com/2008/03/nobus-black-cod-with-miso.html

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3 responses to “Miso-Glazed Sea Bass

  1. Pingback: Wasabi Flank Steak and Miso-Glazed Potatoes | What It Chew

  2. Pingback: Making Fish Stock | What It Chew

  3. Pingback: How I spent 2011 by S.C., part 2 | Sane Crook

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