Miso and soy sea bass

Miso and soy sea bass


56 people made this

About this recipe: This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in New York and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with pak choi and sticky rice on the side.


Serves: 4 

  • 5 tablespoons sake
  • 5 tablespoons mirin (Japanese sweet rice wine)
  • 3 tablespoons soy sauce
  • 4 tablespoons light brown soft sugar
  • 5 tablespoons miso paste
  • 4 fillets fresh sea bass, about 2.5cm thick
  • 2 tablespoons chopped spring onion

Prep:10min  ›  Cook:7min  ›  Extra time:3hr3min  ›  Ready in:3hr20min 

  1. Whisk together the sake, mirin, soy sauce, brown sugar and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking tray. Discard the marinade.
  2. Preheat the grill and set the oven rack about 15cm from the heat source. Prop the oven door to remain slightly ajar.
  3. Bake the sea bass under the grill until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped spring onions to serve.

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