Recipe: Delicious Spicy Miso Chilean Seabass

Spicy Miso Chilean Seabass. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Arrange the fillets on a baking sheet. Our miso Chilean sea bass recipe is a riff on Nobu's miso black cod recipe, one of those famous fish dishes that looks impressive, but is actually much easier to make than you might think.

Turn the heat down to low, add the miso paste, and whisk. Drop the sea bass into the marinate, coat well, and leave in the fridge for a few hours. Preheat an indoor grill and lightly wipe off (with fingers) any excess miso marinate clinging to the sea bass but don't rinse it off. You can cook Spicy Miso Chilean Seabass using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Spicy Miso Chilean Seabass

1. You need of Chilean Seabass Brine.
2. Prepare 1500 gr of Chilean Seabass.
3. Prepare 5000 ml of Water.
4. You need 100 gr of Salt.
5. You need of Spicy Miso.
6. It's 30 gr of Gochujang.
7. You need 300 gr of Den Miso.
8. It's 15 gr of Korean Chili Flakes.
9. Prepare 80 gr of Red Chili.
10. You need of Condiments.
11. It's 20 gr of Black Sesame Seeds.
12. You need 50 gr of Chopped Spring Onion.
13. Prepare 100 gr of Red Chili Pickles.
14. It's 10 pcs of Magnolia leaves.

Place the fish on the grill and lightly grill on both sides until the surface turns brown. Pan Seared Chilean Sea Bass with Miso Ginger Sauce. In a shallow glass baking dish or lidded container, whisk together the miso, mirin, sake, sugar and ginger until smooth. Add the sea bass and turn to coat evenly.

Spicy Miso Chilean Seabass instructions

1. Brine Chilean Seabass for 1 Hour.
2. Blend den miso, red chili, gochujang and korean chili flakes in termomix until smooth.
3. Remove chilean seabass from the brine and marinate with spicy miso overnight.
4. Grill chilean seabass over the charcoal.
5. Serve chilean seabass on top of magnolia leaf with spicy miso sauce, black sesame seeds, spring onion and red chili pickles.

Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. It's perfectly cooked in a buttery-citrusy sauce bed; the dry miso on top adds texture and will make your mouth water. A dish that is both simple yet complex on its own. Also, the uni shooter was absolutely delish, with the right balance of sauce and meat. In a small bowl, mix white miso, mirin, ginger and lime juice until well-combined.