Recipe: Perfect 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. Miso-Marinated Sea Bass recipe - I love Chilean sea bass-the flesh is always so moist, tender, silky, and sweet.

Chilean Seabass With Miso And Butter Lettuce As my wife and I shared this meal, we both commented how the miso had indeed penetrated deeply into the seabass fillet. My wife is generally not one for having sweet things on her palate, but she commented having the miso marinated seabass in combination with the the butter lettuce, tomatoes and side. A coconut milk broth infused with warm spices and aromatics is the base for this spicy stew. 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. It's of Chilean Seabass Brine.
2. You need 1500 gr of Chilean Seabass.
3. Prepare 5000 ml of Water.
4. It's 100 gr of Salt.
5. Prepare of Spicy Miso.
6. You need 30 gr of Gochujang.
7. It's 300 gr of Den Miso.
8. It's 15 gr of Korean Chili Flakes.
9. Prepare 80 gr of Red Chili.
10. Prepare of Condiments.
11. You need 20 gr of Black Sesame Seeds.
12. You need 50 gr of Chopped Spring Onion.
13. You need 100 gr of Red Chili Pickles.
14. You need 10 pcs of Magnolia leaves.

Add the sea bass toward the end to poach right in the sauce. "It was amazing. In a small bowl, mix the miso, sake, sesame oil, ginger and garlic. Mix well and marinade the Chilean sea bass with it. It can be stored in a bowl or glass contain for an hour in the fridge before baking.

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.

While the fish is cooking, melt the butter in a small saucepan over medium heat. When the butter has melted, add the miso paste, rice wine vinegar, maple syrup, mirin, and ginger paste. Pat sea bass thoroughly dry with paper towels. Slather fish with saikyo miso and place in a non-reactive dish and cover (or use ziplock). When finished, rinse the excess off under water.

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