Asian Recipe ⤍ Miso and Soy Chilean Sea Bass

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Ingredients

• ⅓ cup sake
• ⅓ cup mirin (Japanese sweet rice wine)
• 3 tablespoons soy sauce
• ¼ cup packed brown sugar
• ⅓ cup miso paste
• 4 (4 ounce) fillets fresh sea bass, about 1 inch thick
• 2 tablespoons chopped green onion

Cooking Directions

1. Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
2. 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.
3. Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts

• calories286.9
• carbohydrateContent27.9 g
• cholesterolContent47.2 mg
• fatContent3.7 g
• fiberContent1.4 g
• proteinContent24.7 g
• saturatedFatContent0.8 g
• sodiumContent1612.5 mg
• sugarContent22.3 g