MISO GLAZED CHILEAN SEA BASS | House of X Tia

Chilean sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod and tilapia are more affordable and lower in fat.

white miso paste

🥗Healthier: yellow miso

💰Cheaper: soy sauce

Yellow miso has a similar flavor profile with fewer calories.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: apple cider vinegar

Rice vinegar mimics the sweetness of mirin.

sake

🥗Healthier: dry white wine

💰Cheaper: cooking wine

Dry white wine can substitute for sake in marinades.

Salt all sides of the Chilean sea bass and set aside for 30 minutes.

In a bowl, combine 3 tablespoons of white miso paste, 1.5 tablespoons of mirin, and 1.5 tablespoons of sake, whisk until smooth.

Rinse the fish with 1/3 cup of sake to remove any fishy odor and tenderize it, then pat dry.

Generously coat the fish with the miso marinade and place it in a clean container, cover, and refrigerate for 6 to 48 hours.

Preheat the oven and prepare a baking sheet with aluminum foil and a little avocado oil.

After marinating, scrape off some of the glaze from the fish using the back of a butter knife.

Bake the fish for 20 minutes without flipping it.

Turn on the broiler on low for caramelization, or use a kitchen torch for extra browning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens