A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Miso Glazed Sea Bass March 8, 2012

Filed under: Fish,Japanese,Recipes — chocolatekrinkles @ 4:07 am
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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


  1. Mix all ingredients (except the fish) thoroughly in a plastic lidded container. Set aside some for plating purposes.
  2. Pat fish fillets dry with paper towels and place into the plastic container. Cover the lid and marinate over or for 24 hours.
  3. Preheat oven to 400 degrees F.
  4. Preheat pan or grill at the same time.
  5. 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.
  6. Transfer fillets to oven and bake for 10-15 minutes.
  7. 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


Omelet-ya in on a recipe! September 16, 2011

Filed under: Breakfast,Recipes — chocolatekrinkles @ 2:01 am
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I am so proud to say it only took me 5 minutes to come up with my dorky title… on that note, I promised you guys a recipe, so here goes!

Spinach-tomato omelet recipe

1 egg
Handful of baby spinach
1/8 tsp of milk *
Dash of salt and pepper
Handful of cherry tomatoes
Shredded cheese **

1. Combine egg, milk, and salt & pepper in a bowl. Beat with a whisk for about 2 minutes in an upward motion (to make the omelet fluffy — who doesn’t like fluffy eggs?!)

2. Prepare skillet by spraying with olive oil spray. Heat skillet while adding a handful of baby spinach to the egg mixture.

3. Add egg mixture to heated skillet. Fry for about 2 minutes. Flip omelet. Fry other side.

4. Slice up cherry tomatoes in half. Add tomatoes to omelet with your choice of shredded cheese (amount of your choice too!). Fold omelet over and cook for a little bit longer (until the cheese melts).

*I ended up using unsweetened almond milk. I was scared the omelet wouldn’t get fluffy but it was still pretty fluffy!

** I used low-fat mozzarella cheese.


Now I wish I could say I came up with this all on my own, but I actually used a recipe posted on Lauren Conrad’s website (yes, I was a fan of The Hills — what can I say? I have an affinity for train wrecks!). The 1/8 tsp of milk? That’s from an article I found called: Perfect Scrambled Eggs.

All in all, the omelet was fine. But I think in the future I’ll probably use a sharper cheese and egg substitute instead.

Anyway, off to work out. I took the day off yesterday (Grey’s Anatomy DVDs + jammies + chicken tikka masala won out over cardio… imagine that!) so today’s catch-up day. Eep!