Anitas Famous Nobu Miso Chilean Sea Bass Recipes

MISO AND SOY CHILEAN SEA BASS

Miso and Soy Chilean Sea Bass image

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC 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 bok choy and sticky rice on the side.

Provided by Swest

Categories World Cuisine Recipes Asian Japanese

Time 3h17m

Yield 4

Number Of Ingredients 7

Ingredients

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Steps:

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 sheet. Discard the marinade.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g

ANITA'S FAMOUS NOBU MISO CHILEAN SEA BASS

ANITA'S FAMOUS NOBU MISO CHILEAN SEA BASS image

Categories Fish Dinner

Number Of Ingredients 5

Ingredients

Saikyo Miso:
sake
3/4 cup mirin
2 cups white miso (khaki colored)
1 1/4 cup sugar

Steps:

Bring Sake and mirin to a boil over high heat. boil for 20 sec to evaporate alcohol. turn heat to low and add miso, mixing with a wooden spoon. when the miso has dissolved completely, turn heat to high again and add sugar, stirring constantly to ensure the bottom of pan doesn't burn. Remove from heat once sugar is fully dissolved. Cool to room temp. Pat sea bass thoroughly dry with paper towels. Slather fish with saikyo miso and place in a non-reactive dish and cover (or use ziplock). Let steep for 2 - 3 days in fridge. Preheat oven to broil. Lightly wipe off any excess miso clinging to fish but DON'T rinse off. Broil 66" from top until the fish turns brown and sugar starts to bubble. Turn heat to 400 and bake in middle of oven for 15 mins.

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