Miso and Sake Marinated Chilean Sea bass

By Rico Villegas, Exceutive Chef at West Bay Café and Lounge

Published: January 5, 2011

How to cook Chilean sea bass. Marinate and sauté, then serve over a bed of Jasmine rice.

Prep time: 75 min
Cook time: 30 min
Total time: 1 hour 45 min
Yield: Serves 4

Ingredients: An ingredient used in the recipe. Can contain child items name (name of the ingredient) and amount. Use this to identify individual ingredients.
Chilean Sea bass: 1-1/2 lb
Soy sauce: 8 oz
Sugar: 1- 1/2 tbsp
Mustard seed: ¼ tsp
Wasabi: 1/2 tspCoriander: ¼ tsp
Sake: 2 oz
Miso paste (red): ¼ tsp
Ginger: ¼ tsp
Chicken Broth: 8 oz
Broccolini: 1 lb.
Cooked steamed Jasmine rice: 12 oz

Directions:

1. Combine ingredients and adjust for saltiness with water/sake
2. Place Sea bass in a freezer bag and pour marinade into bag for at least one hour and refrigerate.
3. To prepare – Heat sauté pan on medium heat. Pre-heat oven to 350 degrees.
4. Remove Sea bass from marinade
5. 1 oz of vegetable oil in sauté pan.
6. Pan sear one side of Sea bass for about 1 and ½ minute to golden brown.
7. Immediately flip sea bass in sauté pan and finish in oven (5-7 minutes)
8. While waiting for Sea bass to finish in oven
9. Combine ginger and chicken broth and bring stock to boil. Add Broccolini and cook until tender
10. Serve Sea bass on a bed of steamed broccolini along with a scoop of jasmine rice