This flavor packed marinade combines beautifully with the luxurious, flaky texture and phenomenal fat content of Chilean Sea Bass. A very forgiving fish to cook, this dish can be baked or pan roasted, and will not disappoint your expectations!
28 oz.Chilean Sea Bass skin on portionsfully thawed and patted dry
2.5tbsp..Mirin (Japanese sweet rice wine)
1.5tbsp.Low Sodium Soy Sauce
Pre heat oven to 375°F.
Mix sake, mirin, soy sauce, brown sugar, and miso in a shallow dish.
Add fish and marinate for at least 1 hour in the fridge.
Bake the fish in its own marinate for about 20 min and then broil for an additional 5 minutes (watching carefully to avoid burning).
Alternatively, pan sear the fillets for about 3-5 minutes per side, drizzling the marinade as it cooks and caramelizes.
Test doneness using the flat end of a wooden skewer. Push the skewer through the thickest part of the fish. If it goes through with no resistance, it is done! If there is resistance, continue baking until it goes through easily.