About the Recipe
Miso glazed sea bass is a delectable dish that showcases the delicate and rich flavors of the sea, enhanced by a generous coating of miso paste. This savory and slightly sweet mixture is meticulously prepared to ensure that every bite of the fish is infused with its unique taste. The miso glaze not only adds depth to the dish but also creates a beautiful caramelized crust as the fish is carefully cooked. This cooking process is done with precision to ensure that the fish reaches a tender and succulent texture, melting in the mouth with each bite. To further enhance its overall appeal and provide a delightful contrast in texture and taste, the dish is often accompanied by scallions, which add a fresh and slightly sharp flavor, and maitake mushrooms, known for their earthy and umami-rich profile. Together, these elements create a harmonious balance of flavors and textures, making miso glazed sea bass a truly memorable culinary experience.
Ingredients
¼ cup sake
¼ cup mirin
¼ cup white miso paste
3 tablespoons granulated sugar
4 (4 to 6-ounces) sea bass or black cod preferably center cut
Kosher salt
Cooking spray or 2 tablespoons vegetable oil
Dashi Broth
6 cups dashi broth
1 ½ tablespoons mirin cooking wine
1 ½ tablespoons soy sauce
3 tablespoons sesame oil
1 medium sized spring onion, bulb sliced thin and green top saved for garnish
2 cups Maitake mushrooms (hen of the woods), separated into 3-4 inch pieces (can substitute shiitake or portabella mushrooms)
Dashi Broth
2 cups water
2 inch piece kombu (substitute dried shiitake mushrooms or other types of seaweed like wakame)
½ cup loosely packed dried bonito flakes
Preparation
Two to three days in advance, prepare the miso marinade and marinate the fish.
In a small saucepan, bring sake and mirin to a boil over high heat.
Boil for an additional 20 seconds to evaporate the alcohol.
Reduce the heat to low, add white miso paste and granulated sugar, and whisk until the miso and sugar are fully dissolved. Remove from the heat and let it cool to room temperature.
Pat four (4 to 6-ounce) sea bass fillets dry with paper towels. Place them in a plastic zip-top bag or container that is wide enough to hold the fish in a single, snug layer.
Add the marinade and turn the fish to coat it evenly. Cover or seal the bag and refrigerate for 2 to 3 days.
When you’re ready to cook, heat the oven according to the cooking method you prefer. While the oven is heating, remove the fish from the marinade and gently brush off the excess marinade with your hands, leaving a thin film on the fish. Avoid rinsing or wiping off the marinade with paper towels. Lightly season the fish with kosher salt.
Arrange a rack in the center of the oven and preheat it to 400 degrees Fahrenheit. Heat 2 tablespoons of vegetable or canola oil in a 12-inch oven-safe skillet, preferably cast iron, over medium-high heat until it just starts to smoke. Place the fish skin-side-up (or smoother side up if it’s skinless) in the pan in a single layer. Cook for 2 to 3 minutes until the bottom of the fish browns and blackens in spots. Carefully slide a thin metal spatula under each piece of fish and flip them over. Continue cooking for another 2 to 3 minutes until the second side is browned. Transfer the skillet to the oven and bake for an additional 5 to 10 minutes until the fish is opaque and flakes easily.
Using a thin metal spatula, transfer the fish to plates. Before serving, check for and remove any pin bones from the fish.
In a soup pot, combine the dashi broth, mirin, and tamari. Bring the mixture to a boil.
Cover the pot and reduce the heat to a simmer for 5 minutes.
While the broth simmers, heat 1 tablespoon of sesame oil in a frying pan over medium-high heat. Sauté the spring onion until it wilts.
Place the mushroom in the pan, cover it, and cook for 2-3 minutes.
Transfer the mushroom to a soup bowl.
In the same pan, heat the remaining 2 tablespoons of sesame oil over high heat. Cook the sea bass for 2-3 minutes, turning it halfway through.
Cook the sea bass for an additional 1-2 minutes.
Ladle 1½ cups of broth into each bowl, topping it with the sautéed mushroom.
Place a piece of crispy sea bass on top of each bowl.
Garnish with minced green onion tops and micro-greens.
Notes