MISO-SOY MARINATED SEA BASS
Steps:
- Remove bones and fillet sea bass into 5 oz portions. Mix miso paste, soy sauce and scallions in bowl. Drizzle in sesame oil until well blended. Place fish into glass dish. Pour marinade over fish and chill, covered for at least six hours. Preheat oven to 380 degrees. Remove fish from marinade and gently removed excess marinade. Place fish on baking sheet and cook for approximately 20 minutes. Fish will start to flake when done. Do not overcook. Serving Suggestions to accompany dish: jasmine rice, steamed vegetables
GRILLED SEA BASS WITH MISO-MUSTARD SAUCE
Categories Mustard Bass Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan. Stir over medium heat until smooth, about 3 minutes. Whisk in mustard mixture. (Can be made 1 day ahead. Rewarm over low heat before using.)
- Prepare barbecue (medium-high heat). Brush fish and green onions with oil. Sprinkle both with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Grill onions until beginning to brown, about 3 minutes per side. Transfer fish and onions to 4 plates. Spread sauce atop fish. Sprinkle sesame seeds over sauce and serve.
- *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
- **Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
CHEF JOHN'S MISO-GLAZED BARRAMUNDI
This miso-glazed recipe features Barramundi, a mild, flaky, white-fleshed fish that you'll probably be seeing more and more due to its reputation as a sustainable, eco-friendly seafood. It's showing up in grocery store frozen seafood cases, and chances are you'll run across some soon. If you do, buy it and make this recipe.
Provided by Chef John
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk miso paste, rice vinegar, brown sugar, and soy sauce together in a bowl until glaze is smooth.
- Place barramundi fillets, rounded-side up, onto a plate; spread 1/2 of the glaze onto rounded side of fish.
- Heat oil over high heat in a nonstick skillet. Place fish, glazed-side down, in hot skillet and spread remaining glaze over other side; cook until slightly white around the edges, 1 to 2 minutes. Flip fish and cook until flaky and white, 1 to 2 minutes more.
Nutrition Facts : Calories 226.3 calories, Carbohydrate 13.3 g, Cholesterol 58.6 mg, Fat 5.9 g, Fiber 0.4 g, Protein 28.5 g, SaturatedFat 1.1 g, Sodium 1585.9 mg, Sugar 11.7 g
MISO-GLAZED SEA BASS
Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.
Provided by David Tanis
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
- Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
- Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
- Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 5 grams
MISO GLAZED SEA BASS
Steps:
- Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
- Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions and basil and serve.
- *Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets.
PAN-ROASTED MISO-MARINATED SEA BASS
This is my friend Sharon's recipe and it is phenomenal! She is a great cook and I am so happy she shared it with me! For optimal presentation, garnish the servings with shiso (perilla) leaf, and serve with hot jasmine rice.
Provided by MissGleasonSanchezApostolides
Categories World Cuisine Recipes Asian Japanese
Time 4h35m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
- While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 25.3 g, Cholesterol 69.2 mg, Fat 16.4 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 1.9 g, Sodium 1106.5 mg, Sugar 16.1 g
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