The best piece of Miso and Soy Chilean Sea Bass I ever had was at the Blue Water Grill, here in NYC. The fish tastes like heaven and seems to just melt in your mouth. However, I can not frequent the restaurant as often as I’d like to so I’ve tried to mimic my favorite dish with this recipe, found at AllRecipes.com.

I have to say, after following the recipe to a T, I was able to bring Blue Water Grill style into the comfort of my own home. With my own broiler, I recreated the caramelized crunch and buttery texture I’ve come to love.

Get the full recipe after the jump.

Ingredients

• 1/3 cup sake
• 1/3 cup mirin (Japanese sweet rice wine)
• 3 tablespoons soy sauce
• 1/4 cup packed brown sugar
• 1/3 cup miso paste
• 4 (4 ounce) fillets fresh sea bass, about 1 inch thick
• 2 tablespoons chopped green onion

Directions

1. Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
2. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly open.
3. Bake the sea bass under the broiler until the fish flakes easily with a for, 7 to 9 minutes. Sprinkle with chopped green onions to serve. 

Tags: Blue Water Grill, miso soy bass

This entry was posted on Tuesday, January 26th, 2010 at 6:00 pm and is filed under Chic Peas. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.