Eeep, this is my third miso-related recipe in a row! This is because a) now that I have miso sitting around, I just want to keep using it and b) what’s NOT to like about miso?!
This recipe is inspired by the Nobu’s Black Cod but unfortunately, I couldn’t find black cod in my area so I substituted it with another buttery, flaky fish: sea bass.
Anywhoo, here goes nothing:
Yum yum in my tum!
Miso Glazed Sea Bass
- 2-3 Sea Bass (or black cod) filets *
- 1/4 cup sake
- 1/4 cup mirin
- 4 tablespoons white miso
- 3 tablespoons sugar
- Mix all ingredients (except the fish) thoroughly in a plastic lidded container. Set aside some for plating purposes.
- Pat fish fillets dry with paper towels and place into the plastic container. Cover the lid and marinate over or for 24 hours.
- Preheat oven to 400 degrees F.
- Preheat pan or grill at the same time.
- Lightly wipe off (with fingers) any excess marinade clinging to the fillets but don’t rinse it off. Place fish into pan or onto the grill and brown until both surfaces are a nice light brown.
- Transfer fillets to oven and bake for 10-15 minutes.
- Add some extra marinade ** onto plate and serve hot
* 2 fillets is about 1/2 a pound
** The marinade will be a bit watery and if you want to use it for plating purposes, you’ll need to reduce it for a little bit.
I maintain that this is probablythe best dish I’ve ever cooked in my kitchen. It’s flavorful, delicious, and easy to make. I will need to make this again and again and again! I’m curious to see what a good side dish to this will be — that’s going to be one of my next hurdles next month so tune in!
Source: Rasa Malaysia