Miso Marinated Chilean Sea Bass
Sea Bass is one of my favorite fish! We recently went to San Diego and a family friend cooked it for us and I’ve been thinking about it every day since. I knew I had to create my own version!
Miso Marinated Chilean Sea Bass
Ingredients
- 1 lb chilean sea bass
- 1/3 cup miso paste
- 1/4 cup tamari
- 1/4 cup coconut aminos
- 1/3 cup mirin
- 1 tbsp rice vinegar
- 2 scallion, finely chopped for garnish
Instructions
- Whick the miso, tamari, mirin, coconut aminos, and rice vinegar until well combined to create the marinade
- Pour your marinade over your fish and marinate for 3-6 hours in the fridge
- Remove the fish from the fridge 30 minutes prior to cooking to allow the fish to come to room temperature
- Heat olive oil in a skillet over medium high heat and add your fish without the marinade
- Cook the fish, undisturbed, for 4 minutes on each side
- While the fish is cooking, add your marinade ingredients to a sauce pan and bring to a boil then reduce to a simmer and simmer until the fish is done cooking
- When you fish is done, plate and drizzle with marinade reduction and garnish with scallions
- Serve immediately and enjoy your flaky fish masterpiece!
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Is the vegetable cooked zucchini. And is it sautéed separately, added to the serving plate, and covered by the cooked marinade when saucing the fish?
Hi Lee, the vegetable on the side is a spicy pickled cucumber salad!