miso-soaked chilean sea bass
One of my world famous…
This is one of those, no fail, AMAZING, recipes that will wow anyone. Even the “i can’t even boil water” crowd can seem like a michelin star rated restaurant chef with this recipe. If not, feel free to blame me for not getting that second date. Not really. You should’ve just gone to Nobu. Jeez. I can’t do EVERYTHING! : )
Yes, I know, the chilean sea bass thing is a bit taboo, given they are a bit scarce. But just make it as a special occasion, not every week, and your conscience will be relieved. Promise, you won’t even care, the second you take a bite. Shhhh–don’t tell.
1 cup mirin (japanese rice wine)
1/2 cup sake
1/4 cup sugar (splenda works well too, seriously)
3/4 cup white miso (fermented soy bean paste)
2 tbsp garlic and chili paste
juice of half lemon
6-7 oz chilean sea bass
Rigorously mix together the first 6 ingredients to prepare marinade. Place fish in a shallow baking dish and pour marinade over the fish. Cover dish and soak in the fridge for 45 min.
Heat cast iron pan on med-high heat. Pour olive oil into heated pan.
Remove fish from marinade and sear for 3-5 minutes on each side, or until fish reaches an internal temp of 130 degrees. Be sure to create a solid crust before turning fish each time. The sugar will help create this, just be careful not to let it burn.
**tip: use a fish spatula, as sea bass is a very oily, delicate fish, and easily falls apart.