There’s a Sushi restaurant in Houston called Sage 400 and I am obsessed with their Miso Chilean Sea Bass, and it’s not just me, anyone who tries it loves it. So I took a stab, scoured recipes and finally landed with this. In Texas, our grocery go-to is HEB (iykyk), so I reference it below, but you don’t have to be near an HEB to pick up the Chile Garlic Crisp, any other brand works fine.
Ingredients:
- ⅓ cup sake
- ⅓ cup mirin (Japanese sweet rice wine)
- ⅓ cup miso paste
- ¼ cup packed brown sugar
- 3 tablespoons soy sauce
- 4 (4 ounce) fillets fresh sea bass, about 1 inch thick
- 2 tablespoons chopped green onion (save this to top at the end)
- Optional to add a bit of spice: 3 teaspoons of Chile garlic crisp (HEB brand is my fave)
This recipe will make a marinade good for 6 thick pieces of Sea Bass. If you have less, half this recipe.
Mix all ingredients together in a bowl except the green onions.
Marinate the Sea Bass for several hours or for the best flavor a minimum of 24 hours
Set your oven to broil at 550 degrees.
Add pats of butter on the bottom of a baking dish. I use a lot because I don’t want the fish to stick to the bottom. And who doesn’t love buttah!
Broil for 5-6 minutes or until you see the edges browning.
Flip the pieces over on the other side and broil another 5-6 minutes.
Sprinkle some chives or green onions before serving.
Pair with Fried Rice or your favorite veggie!
From Basic to Bougie 