Irresistibly Tender Miso Ginger Glazed Sea Bass Delight
This Miso Ginger Glazed Sea Bass blends umami and sweetness for a quick and impressive dinner.
Equipment
- Mixing bowl
- Whisk
- Baking Sheet
- Broiler
Ingredients
For the Fish
- 1.5 lb sea bass fillets Fresh sea bass delivers a buttery texture.
For the Marinade
- 1/4 cup white miso paste Provides rich umami flavor.
- 3 tbsp granulated sugar Helps with caramelization.
- 3 tbsp sake Essential for depth.
- 3 tbsp mirin Adds sweetness and silky consistency.
- 1 tsp soy sauce Adds a savory kick.
- 1/2 tsp freshly grated ginger Brightens up the flavor.
- 1/4 tsp toasted sesame oil Lends a nuttiness to the marinade.
For Serving
- steamed jasmine rice Complements the fish.
- fresh cucumber salad Offers a refreshing contrast.
Instructions
Cooking Instructions
- In a mixing bowl, whisk together the sake, mirin, and soy sauce until well combined.
- Add the white miso paste to the bowl, whisking until completely smooth and integrated.
- Stir in the granulated sugar and freshly grated ginger, ensuring the sugar dissolves entirely.
- Mix in the toasted sesame oil, blending until evenly combined.
- Gently pat the sea bass fillets dry with a paper towel.
- Generously coat the fish fillets on all sides with the miso marinade.
- Cover the fish and refrigerate for at least 30 minutes.
- Set your broiler to high and adjust the rack 3-4 inches away from the heating element.
- Place the marinated fillets on a lined baking sheet, then broil for 8-10 minutes until bubbling and slightly charred.
- Your fish should flake easily with a fork and reach an internal temperature of 145°F.
Notes
Optional: Drizzle with additional sesame oil before serving for an extra layer of flavor. Store any leftovers in an airtight container for up to 3 days.