How to make a miso marinated chilean sea bass with a shiitake soy glaze

Chilean sea bass

🥗Healthier: cod

💰Cheaper: hake

Cod and hake are more sustainable and affordable alternatives.

white miso paste

🥗Healthier: yellow miso

💰Cheaper: soybean paste

Yellow miso has a similar flavor profile with less salt.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini and button mushrooms are more widely available and less expensive.

mirin

🥗Healthier: sake + sugar

💰Cheaper: rice vinegar + sugar

This combination mimics mirin's sweetness and acidity.

Combine white miso paste, soy sauce, sake, and sugar in a bowl to create the marinade.

Place the chilean sea bass in a shallow dish and coat with the marinade.

Cover and refrigerate for at least 30 minutes to 1 hour.

Heat a grill or skillet over medium-high heat until hot.

Remove the sea bass from the marinade and shake off excess.

Grill the sea bass for 4-5 minutes on each side until cooked through and flaky.

While the fish cooks, prepare the shiitake soy glaze by sautéing sliced shiitake mushrooms in sesame oil until tender.

Add honey to the mushrooms and cook for 1-2 minutes until fragrant.

Drizzle the shiitake soy glaze over the grilled sea bass before serving.

Garnish with chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens