“This is my friend Sharon's recipe and it is phenomenal! She is a great cook and I am so happy she shared it with me! For optimal presentation, garnish the servings with shiso (perilla) leaf, and serve with hot jasmine rice.” - by MissGleasonSanchezApostolides
Ingredients
Adjust Servings
Original recipe yields 6 sea bass fillets
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 410 cal
- 21%
- Fat
- 16.4 g
- 25%
- Carbs
- 25.3 g
- 8%
Based on a 2,000 calorie diet
Share It
Reviews (1)
Rate This Recipe
"Good flavor, but the marinade itself was rather thick for a light flaky fish. Especially once cooked down. ..." See more"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
