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Miso-Glazed Sea Bass
by sk123, Jul 21, 2008 12:56PM
From Williams-Sonoma
The fermented soybean paste called miso, a staple of Japanese cooking, is used in salad dressings; as a pickling agent; as a base for soups; and, as here, to flavor marinades. Combined with mirin and sake—Japanese wines made from rice—and flecked with fresh ginger, the marinade is brushed on the fish during cooking to create a shimmering, subtly sweet and rich savory glaze. Red snapper or another sea bass can be used in place of the Chilean sea bass.
Ingredients:
* 1/2 cup white miso
* 1/4 cup mirin
* 1/4 cup sake
* 3 Tbs. sugar
* 1 tsp. peeled and finely grated fresh ginger
* 6 Chilean sea bass fillets (or other sea bass), each about 6 oz.,
and 3/4 to 1 inch thick
* 1 tsp. finely grated lemon zest
Directions:
In a shallow glass baking dish or lidded container, whisk together the miso, mirin, sake, sugar and ginger until smooth. Add the sea bass and turn to coat evenly. Cover and refrigerate for at least 2 hours or up to overnight.
Preheat a broiler.
Remove the sea bass from the marinade, reserving the marinade. Place the fillets on a broiler pan and broil 2 to 3 inches from the heat source until browned with crusty edges, about 4 minutes. Turn, brush with the reserved marinade, and broil until browned on the other side, 3 to 4 minutes.
Sprinkle with the lemon zest and serve.
Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Asian Flavors, by Joyce Jue (Time-Life Books, 1999).
Note: Since only Whole Foods seem to carry to sustainably-farmed Chilean Sea Bass and Whole Foods = whole paycheck, I often use another type of butterfish. Any oily buttery fish works well. This is one of my favorite recipes since it's so easy to cook and I sometimes don't even let it marinate (no time!).
The fermented soybean paste called miso, a staple of Japanese cooking, is used in salad dressings; as a pickling agent; as a base for soups; and, as here, to flavor marinades. Combined with mirin and sake—Japanese wines made from rice—and flecked with fresh ginger, the marinade is brushed on the fish during cooking to create a shimmering, subtly sweet and rich savory glaze. Red snapper or another sea bass can be used in place of the Chilean sea bass.
Ingredients:
* 1/2 cup white miso
* 1/4 cup mirin
* 1/4 cup sake
* 3 Tbs. sugar
* 1 tsp. peeled and finely grated fresh ginger
* 6 Chilean sea bass fillets (or other sea bass), each about 6 oz.,
and 3/4 to 1 inch thick
* 1 tsp. finely grated lemon zest
Directions:
In a shallow glass baking dish or lidded container, whisk together the miso, mirin, sake, sugar and ginger until smooth. Add the sea bass and turn to coat evenly. Cover and refrigerate for at least 2 hours or up to overnight.
Preheat a broiler.
Remove the sea bass from the marinade, reserving the marinade. Place the fillets on a broiler pan and broil 2 to 3 inches from the heat source until browned with crusty edges, about 4 minutes. Turn, brush with the reserved marinade, and broil until browned on the other side, 3 to 4 minutes.
Sprinkle with the lemon zest and serve.
Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Asian Flavors, by Joyce Jue (Time-Life Books, 1999).
Note: Since only Whole Foods seem to carry to sustainably-farmed Chilean Sea Bass and Whole Foods = whole paycheck, I often use another type of butterfish. Any oily buttery fish works well. This is one of my favorite recipes since it's so easy to cook and I sometimes don't even let it marinate (no time!).
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I so love this recipe. I paid over $30 for something VERY similar at Roy's at Pebble Beach. It wasn't exactly the same, but it wasn't $30 different either!