Pan-Roasted Miso-Marinated Sea Bass recipe
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Ingredients
- ¼ cup white sugar 1 tablespoon dark corn syrup 1 ½ teaspoons soy sauce ½ cup sake ¼ cup hoisin sauce ¼ cup white miso paste ¼ cup red miso paste 1 ½ teaspoons minced fresh ginger root 1 clove garlic, minced 1 shallot, minced 5 tablespoons canola oil, divided 6 (6 ounce) fillets sea bass
Nutrition Info
- 410.3 caloriescarbohydrate: 25.3 gcholesterol: 69.2 mgfat: 16.4 gfiber: 1.1 gprotein: 34 gsaturatedFat: 1.9 gservingSize: -sodium: 1106.5 mgsugar: 16.1 gtransFat: : -unsaturatedFat: : -
Directions Pan-Roasted Miso-Marinated Sea Bass
Directions
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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.