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Miso and Soy Chilean Sea Bass
Miso and Soy Chilean Sea Bass
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
200 minutes
Broiled Chilean sea bass fillets marinated in sake, mirin, miso paste, sugar, and soy sauce for a melt-in-your-mouth experience.
Ingredients:
  • 0.33333334326744 cup sake
  • 0.33333334326744 cup mirin (Japanese sweet rice wine)
  • 0.33333334326744 cup miso paste
  • 0.25 cup packed brown sugar
  • 3 tablespoons soy sauce
  • 4 (4 ounce) fillets fresh sea bass, about 1 inch thick
  • 2 tablespoons chopped green onion
Instructions:
  • Combine the sake, mirin, miso paste, brown sugar, and soy sauce in a bowl and whisk until smooth.
  • Place the sea bass fillets in a spacious resealable bag and pour the flavorful marinade over them. Let them chill in the fridge for 3 to 6 hours.
  • Preheat the broiler with the oven rack positioned 6 inches from the heat source, and crack the oven door open slightly.
  • Lay fillets out on a baking sheet, then get rid of the marinade.
  • Cook the sea bass under the broiler in the preheated oven until easily flaked with a fork, for 7 to 9 minutes.
  • Garnish with finely diced scallions before serving.

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