The first time I had miso with sea bass was at Nobu about 10 years ago. It was life changing. Chilean sea bass is one of my all time favorites. Chilean sea bass is delicious alone but I decided to make it extra special with a miso marinade. The buttery fish goes perfectly with the sweet caramelization of the miso. I sort of improvised the recipe last night since I didn’t have mirin or sake so I skipped the mirin and used white wine instead. I didn’t want to use sugar so I used agave nectar. It was still mouth-watering.
1 lb Chilean sea bass or black sea bass cut into 4 filets| 1/4 cup white miso paste| 1/4 cup sake or white wine| 1/4 cup mirin| 3 tbpns sugar or agave nectar| 1 tspn salt| 1 tbpsn sesame oil
I whisk all the ingredients together and marinade the fish for at least 2 hours in the refrigerator. I either grill or cook it on the pan. For about 8 – 10 minutes. I serve with quinoa and bok choy.