A Chilean sea bass fillet marinated in a miso-mirin sauce, then broiled for a caramelized crust and a meltingly tender interior.
Ingredients
- 2 fillets MSC-certified Chilean sea bass
- 1.25 g kosher salt
- 30 ml sake
- 75 g miso (awase or a mix of red and white)
- 60 ml mirin
- 15 g sugar
Method
- Sprinkle both sides of the Chilean sea bass fillets with salt and let rest for 10 minutes.
- Splash the fish with sake to rinse it, then pat dry with paper towels.
- Place the fillets in the container with the miso marinade, coat completely, cover and let marinate in the refrigerator for 8 to 12 hours.
- Preheat the broiler on medium (about 260°C) for 3 minutes. Position the oven rack in the middle, 15 cm from the heating element.
- Line a baking sheet with aluminum foil and lightly oil it. Remove the fillets from the refrigerator and gently wipe off the excess marinade with your fingers. Do not leave any residue as miso burns easily.
- Place the fillets skin side up on the baking sheet. Broil for 7 to 8 minutes (depending on thickness) until the surface is blistered and golden brown. Do not flip.
- Transfer the fillets to plates and serve immediately.
Nutrition
Per serving
- Energy
- 268.8 kcal
- Protein
- 13.26 g
- Carbohydrate
- 30.67 g
- Fat
- 6.55 g
- Fibre
- 1.88 g
- Calcium
- 0.28 mg
- Iron
- 0.01 mg
- Magnesium
- 0.12 mg