6 hrs 10 mins
My friend Yohko put this recipe from Epicurious.com in my "birthday book". Yohko is a great cook who was born in Japan and has lived in the Pacific Northwest as well as in the MidWest. This is a very simple preparation and procedure but it requires some specialty items that you may need to purchase in the local Asian market and liquor stores. You'll need at least 2 hours to marinate so plan ahead. (Please note the variation in reviews and reduce the sugar according to your personal taste).
My Private Note
Units: US | Metric
- 1/3 cup sake (Japanese rice wine)
- 1/3 cup mirin (sweet Japanese rice wine)
- 1/3 cup miso (fermented soybean paste)
- 3 tablespoons brown sugar, packed (more or less according to your taste)
- 2 tablespoons soy sauce
- 4 -6 ounces sea bass fillets (may substitute salmon or tuna)
- 2 tablespoons green onions, chopped
- 2 tablespoons fresh basil, chopped
- 1Mix sake, mirin, miso, brown sugar and soy sauce in a shallow baking dish.
- 2Add fish; turn to coat with marinade.
- 3Cover and refrigerate at least 2 hours and up to 6 hours.
- 4Preheat broiler.
- 5Place fish on rimmed baking sheet.
- 6With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes.
- 7Transfer to individual dinner plates.
- 8Sprinkle with green onions and basil; serve.
Browse Our Top Bass Recipes
Nutritional Facts for Miso-Glazed Sea Bass
Serving Size: 1 (113 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 153.6
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 0.4 g
- Cholesterol 11.7 mg
- Sodium 1483.7 mg
- Total Carbohydrate 18.9 g
- Dietary Fiber 1.4 g
- Sugars 11.8 g
- Protein 9.1 g