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.
Prep Time::10 mins
Cook Time::10 mins
Additional Time:: 3 hrs
Total Time:: 3 hrs 20 mins
Servings::4
Yield::4 fillets
Ingredients
⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
⅓ cup miso paste
¼ cup packed brown sugar
3 tablespoons soy sauce
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion
Directions
Whisk together sake, mirin, miso paste, brown sugar, and soy sauce in a bowl.
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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.
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.
Sprinkle with chopped green onions to serve.
Dotdash Meredith Food Studios