Best 6 Miso And Soy Chilean Sea Bass Recipes
Embark on a culinary journey to the vibrant shores of Chile, where the flavors of the sea harmoniously blend with the umami-rich essence of miso and soy. Discover a collection of tantalizing recipes that elevate the Chilean sea bass to new heights of deliciousness. Indulge in the classic Miso-Glazed Chilean Sea Bass, where the delicate fish is enveloped in a luscious glaze, infusing each bite with a symphony of sweet, savory, and salty notes. Experience the aromatic delight of Chilean Sea Bass en Papillote, where the fish is gently steamed in a parchment paper parcel, preserving its natural flavors and enhancing them with aromatic herbs and zesty citrus.
For a taste of bold and spicy, dive into the fiery depths of the Szechuan-Style Chilean Sea Bass, where the fish is transformed into a Sichuan masterpiece, bursting with the heat of chili peppers and the numbing sensation of Sichuan peppercorns. If elegance is your desire, the Chilean Sea Bass with Champagne Sauce beckons, offering a sophisticated and refined dish where the fish is bathed in a silky Champagne sauce, complemented by the subtle flavors of shallots, mushrooms, and crème fraîche.
But the culinary adventure doesn't end there. Embark on a delightful journey through additional Chilean-inspired recipes that showcase the versatility of this magnificent fish. From the crispy and addictive Chilean Sea Bass Tacos to the hearty and comforting Chilean Sea Bass Stew, each recipe is a celebration of Chilean cuisine and the exceptional quality of Chilean sea bass. Prepare to be captivated by the vibrant flavors and textures that await you in this culinary exploration of Chilean sea bass.
MISO AND SOY CHILEAN SEA BASS
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
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
MISO GLAZED CHILEAN SEA BASS
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!
Provided by -
Time 1h25m
Yield 2 people
Number Of Ingredients 6
Steps:
- 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.
- Serve with your favorite stir fried vegetables.
Nutrition Facts :
MISO GLAZED SEA BASS
Steps:
- Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
- Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions and basil and serve.
- *Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets.
GRILLED SEA BASS WITH MISO-MUSTARD SAUCE
Categories Mustard Bass Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan. Stir over medium heat until smooth, about 3 minutes. Whisk in mustard mixture. (Can be made 1 day ahead. Rewarm over low heat before using.)
- Prepare barbecue (medium-high heat). Brush fish and green onions with oil. Sprinkle both with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Grill onions until beginning to brown, about 3 minutes per side. Transfer fish and onions to 4 plates. Spread sauce atop fish. Sprinkle sesame seeds over sauce and serve.
- *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
- **Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
MISO-GLAZED SEA BASS
My friend Yohko put this recipe from Epicurious.com in my "birthday book". Yohko is a great cook who was born in Japan and has lived in the Pacific Northwest as well as in the MidWest. This is a very simple preparation and procedure but it requires some specialty items that you may need to purchase in the local Asian market and liquor stores. You'll need at least 2 hours to marinate so plan ahead. (Please note the variation in reviews and reduce the sugar according to your personal taste).
Provided by Acerast
Categories Bass
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix sake, mirin, miso, brown sugar and soy sauce in a shallow baking dish.
- Add fish; turn to coat with marinade.
- Cover and refrigerate at least 2 hours and up to 6 hours.
- Preheat broiler.
- Place fish on rimmed baking sheet.
- With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes.
- Transfer to individual dinner plates.
- Sprinkle with green onions and basil; serve.
Nutrition Facts : Calories 153.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 11.7, Sodium 1483.8, Carbohydrate 19, Fiber 1.4, Sugar 11.9, Protein 9.1
MISO-GLAZED SEA BASS
Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.
Provided by David Tanis
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
- Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
- Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
- Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 5 grams
Tips for Making Miso and Soy Chilean Sea Bass
- When choosing Chilean sea bass, look for fish that is firm and has a mild, sweet flavor. Avoid fish that is soft or has a strong fishy smell.
- To make the marinade, whisk together the miso paste, soy sauce, rice vinegar, mirin, garlic, ginger, and green onions in a bowl until well combined. Pour the marinade over the Chilean sea bass and let it sit for at least 30 minutes, or up to overnight.
- When grilling the Chilean sea bass, cook it over medium heat for about 5 minutes per side, or until it is cooked through. If the fish is too thick, you may need to cook it for a few minutes longer.
- Serve the Chilean sea bass immediately with steamed rice, grilled vegetables, and a drizzle of the marinade.
Conclusion
Miso and soy Chilean sea bass is a delicious and healthy dish that is perfect for a weeknight meal or a special occasion. The miso and soy marinade adds a flavorful and umami-rich crust to the fish, while the flaky flesh of the Chilean sea bass cooks to perfection. This dish is sure to please everyone at the table. Here are some additional tips for making miso and soy Chilean sea bass:- If you don't have white miso paste, you can use red miso paste. However, red miso paste has a stronger flavor, so you may want to use less of it.
- If you don't have rice vinegar, you can use another type of vinegar, such as white vinegar or apple cider vinegar. However, rice vinegar has a milder flavor that will not overpower the other ingredients in the marinade.
- If you don't have mirin, you can use another type of sweet cooking wine, such as sake or dry sherry.
- You can also bake the Chilean sea bass in the oven instead of grilling it. To bake the fish, preheat the oven to 400 degrees Fahrenheit. Place the marinated Chilean sea bass in a baking dish and bake for about 15-20 minutes, or until it is cooked through.
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