Miso-Glazed Sea Bass
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds sea bass, mackerel or cod, skin off, and cut into a dozen 2-ounce slices
- 1tablespoon white miso
- 1tablespoon red miso
- 1tablespoon sake
- 1tablespoon mirin
- 2teaspoons soy sauce
- 2teaspoons grated ginger
- 1tablespoon sugar
- 2egg yolks
- Salt
- 1pound tender mustard greens or spinach, stemmed and washed
- 1teaspoon toasted sesame oil
- Pickled ginger, for garnish
Nutritional analysis per serving (4 servings)
273 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 37 grams protein; 745 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
For sea bass: Egg yolk is unnecessary. Marinate the fish in the mirin mixture, add to non stick, buttered pan with marinade. Cook on medium high for a few minutes, baste, turn down heat, cover and cook on low for 5 or six more minutes. Delicious and so simple. Just the way sea bass should be.
Excellent recipe. I did not have any sake and did not miss it. Marinated the fish before a long walk and cooked it upon return. Adding the egg yolk for the final topping really finished it off nicely. Easy, quick, but tastes like you did something special.
Made this with cod and used mustard greens and cabbage for the vegetables. Served with rice and it was a very nice meal.
I happened on a big chunk of seabass at the grocers, so I decided to try this. I had red miso but no white, and I used only one egg yolk, but otherwise copied the recipe as written. My wife already had plans for vegetables, so I didn't make the greens. But she raved about the flavor of the miso glaze on the fish. So I'll definitely make it again, maybe with something else less spendy like black cod.
Wow, really good! Chilean Sea Bass on sale so I made this. It is very hot outside so I marinated (so to speak) 3/4 of the sauce on the fish and then grilled at 450 for about 4 minutes a side. At the very end I put on the 1/4 left of sauce. Really really great! Thanks for this recipe. A keeper.
I avoided the egg yolks and prepared it in a skillet as suggested by another commenter. Really wonderful. This recipe is a keeper!