This Chilean sea bass recipe is melt-in-your-mouth delicious! I had it at Blue Water Grill in NYC, and it was by far the best sea bass I've ever had in my life. This recipe tastes very close to what I had at that restaurant. They served it with bok choy and sticky rice on the side.
Ingredients
- sake: 0.33333 cup
- mirin (Japanese sweet rice wine): 0.33333 cup
- miso paste: 0.33333 cup
- packed brown sugar: 0.25 cup
- soy sauce: 3 Tbsp
- fillets fresh sea bass: 4 fillets (4 ounce, about 1 inch thick)
- green onion: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Whisk together sake, mirin, miso paste, brown sugar, and soy sauce in a bowl. Place sea bass fillets in a large resealable plastic bag; pour marinade over fillets. Chill in the refrigerator for 3 to 6 hours.
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Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
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Arrange fillets on a baking sheet; discard marinade.
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Broil sea bass in the preheated oven until fish flakes easily with a fork, 7 to 9 minutes.
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Sprinkle with chopped green onions to serve.
