Irresistibly Savory Miso Ginger Glazed Sea Bass Recipe
Experience the delightful balance of salty umami and sweet warmth with this Miso Ginger Glazed Sea Bass.
Equipment
- bowl
- Whisk
- Broiler
- Baking Sheet
Ingredients
For the Marinade
- 1/4 cup White Miso Paste (Shiro Miso) Avoid red miso as it can overpower the dish.
- 3 tbsp Granulated Sugar Monk fruit sweetener can be a low-calorie substitution.
- 3 tbsp Sake Rice vinegar can be used for a non-alcoholic alternative.
- 3 tbsp Mirin Don’t skip this component!
- 1 tsp Soy Sauce Just a small amount enhances overall umami flavor.
- 1/2 tsp Freshly Grated Ginger Fresh ginger delivers the best punch.
- 1/4 tsp Toasted Sesame Oil
For the Fish
- 1.5 lb Sea Bass Fillets Natural fat content pairs perfectly with the miso marinade.
Instructions
Preparation Steps
- In a bowl, whisk together the sake, mirin, and soy sauce. Gradually incorporate the white miso paste until fully smooth, then stir in the sugar and freshly grated ginger. Add the toasted sesame oil and mix well.
- Pat the sea bass fillets dry using paper towels to ensure the marinade adheres well.
- Generously slather the marinade onto each fillet, ensuring they are well-coated. Cover the bowl and refrigerate for at least 30 minutes.
- Preheat your broiler to high and adjust the rack to be 3-4 inches away from the heat source. Broil the fish for 8-10 minutes or until slightly charred.
- Use a fork to check if the fish flakes easily and ensure it reaches an internal temperature of 145°F.
Notes
Sprinkle with sesame seeds right before serving for an extra crunch. Store leftovers in an airtight container for up to 3 days.