Miso and Soy Chilean Sea Bass recipe
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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
Nutrition Info
- 286.9 caloriescarbohydrate: 27.9 gcholesterol: 47.2 mgfat: 3.7 gfiber: 1.4 gprotein: 24.7 gsaturatedFat: 0.8 gservingSize: -sodium: 1612.5 mgsugar: 22.3 gtransFat: : -unsaturatedFat: : -
Directions Miso and Soy Chilean Sea Bass
Directions
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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.
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.
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.