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.
Preparation Details
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 3 hrs 20 mins
Servings: 4
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
Steps
- 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.
- 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.
- 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.
