Our miso Chilean sea bass recipe is a riff on Nobu's miso black cod recipe, one of those famous fish dishes that looks impressive, but is actually much easier to make than you might think. Nobu's signature dish marinates fish in sweet-savory sake and miso for two to three days, but we've reduced it to an overnight marinade which still gets you all that incredible flavor. Instead of black cod, we're using Chilean sea bass, where the high fat content gives it a rich, moist flavor. We've also updated the recipe to roast in the oven instead of grilling then roasting, making it even easier to enjoy this luxurious dish any night of the week.
- 2 Tablespoons mirin
- 2 Tablespoons sake
- 1/3 cup white miso paste
- 1/4 cup sugar
- Four 8 oz Chilean sea bass portions, thawed
- Vegetable oil, for baking
- In a small pan, bring the mirin and sake to a boil. Whisk in the miso until dissolved and smooth. Add the sugar and cook over medium-low heat, until dissolved. Transfer the marinade to a dish and let cool. Once cool, add the fish and turn to coat. Cover and refrigerate overnight.
- Preheat the oven to 450°. Wipe the marinade off the fish. Lightly oil a baking dish, and add the fish. Bake until flaky, about 15 minutes, depending on the thickness of the fish. Enjoy!
SEAFOOD USED IN THIS RECIPE