Of all the seafood dishes that exist in the word, this might just be one of the all time best. It's become a global phenomena based on just how delicious it really truly is and it never fails to disapoint.
Whereas you can use a variety of different fish for this recipe, Chilean Seabass lends itself particularly well due to its overall fatty nature. Because you're using a high heat preperation method (grilling or broiling), the fat content of the fish helps to keep it from drying out and the end result is one of the most succulent bites of seafood you will ever have!
MISO GLAZED CHILEAN SEABASS (SEABASS MISOYAKI)
- 4cct Chilean Seabass fillets (6-8oz each)
- 3/4 cup white miso paste
- 3tbsp sugar
- 2tbsp fresh ginger, grated
- 1 tbsp sake (or mirin)
- 1/4 cup canola oil
- In a medium bowl, combine miso, sugar, ginger, and sake. Whisk well to combine
- Use the mixture to marinate the fish for approximately 2-4 hours
- Place the fish on a grill for approximately 3-4 minutes per side or in an oven set to broil for 10-15 minutes and serve