Chilean Sea Bass is a high-quality fish that comes from the shores of Chile. It is considered as ‘the white gold’. It is a low-calorie, high-protein luxury usually served at the elite resturants. t has the perfect white soft buttery flavor in the inside topped with a golden exterior. There are varieties of way to cook the Chilean sea bass.
Miso Chilean Sea Bass recipe is one of the trending recipes right now. It is buttery, delicious and when cooked rightly just melts into your mouth!
What is Miso Chilean Sea Bass Recipe
Miso is a fermented paste made up of mixture of soybeans, grain like rice or barley, salt and a mold. It gives the dish a salty umami flavor. Miso chilean sea bass originated from Japan and has been used in the country since the eighth century.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
- Two tablespoon Chopped green onions
- ½ cup of sake
- 1/3 Cup miso paste
- Four 4-ounce sea bass fillets
- Soy sauce
- Two table spoon Brown sugar
- Three tablespoons soy sauce
- Whisk the sake, brown sugar and miso paste in a bowl to make the marinade.
- Pat the fish dry so that most of the moisture of the fish is removed. It will give a nice brown color to the fish on the outside.
- Cover the sea bass with the marinade. Cover the fillets in a plastic bag and marinate for about three hours to four.
- Preheat the oven’s broiler.
- Bake the sea bass under the broiler for about seven to eight minutes. The fish will turn into a golden texture till them.
- Take out the fish and serve it with some green onions.
Alternate Method to cook the sea bass
- Cook the Chilean Sea Bass in Canola Oil at medium to low flame.
- Sear the fish till you get a crispy golden crust. The fish takes four to five minutes to cook on each side.
- After the fish is cooked, set them aside on the plate. Serve them with green onions.
We can serve the Miso Chilean Sea bass alongside Bok choy or white rice.
Bok Choy is a cabbage- like vegetable frequently used in Japanese cuisine. It adds to the taste of dish as a crispy and healthy side on. The tender green leaves and crispy white stalk provides a juicy tender touch.
Preparation time: Five minutes
Cooking time: Five minutes
- Baby Bok Choy
- Cooking oil
- Cut the baby choy into smaller portions.
- Rinse them in cold water to remove any excess dirt.
- Shake off the excess moisture and dry out the exteriors.
- For cooking, use the classic stir- fry method.
- Cook the vegetable in canola or any other vegetable oil.
- You can add a pinch ginger and garlic as flavor boosters.
- Stir the vegetables for about three minutes.
If you want to further the flavor, you can add a sauce. The sauce is prepared by the combination of soy sauce, vegetable broth, sesame oil, honey and vinegar.
- Soak the white rice in the water for half an hour.
- Boil the rice for sixteen to eighteen minutes.
- Drain the water out of the rice.
- Put the rice on heat and let steam for five minutes.
- The rice is ready to be served.
Tips and Tricks
- Chilean sea bass has high oil content itself. Hence, if cooked in heavy sauces it tends itself to smoking. It’s best to use canola oil or grape seed oil when you’re pan searing. Olive Oil and butter can smoke everything out.
- Chilean Sea Bass has high Mercury level. It is advisable to only take two portions of the fish once a month for adults while kids consume one portion per month. Pregnant women should not consume the fish.