Nobu's Miso Chilean Sea Bass (copycat with no sake)
If you have at least a day to marinate your fish, this copycat from Chef Nobu is an incredible way to enjoy Chilean Sea Bass using easy to find Japanese pantry ingredients.
Servings 2
Calories 461kcal
Equipment
- 1 baking sheet
- oil to grease the baking sheet or parchment paper
Ingredients
- 1 - 1.5 lb Chilean sea bass or black cod
Miso Marinade
- 3 Tb miso paste red, white, or yellow
- 2 Tb mirin sweet Japanese rice wine for cooking
- 1 Tb cane sugar or your sweetener of choice
- 1 teaspoon soy sauce or tamari
Optional
- ½ ea jalapeno minced
Instructions
- Remove the pin bones and skin from the Chilean sea bass filet, if desired.
- Mix together the marinade ingredients. Add the minced jalapeno if using to the marinade. Smear over both sides of the fish.
- Place in a nonreactive container, such as a glass dish. Cover and marinate in the fridge for 2-3 days.
- Preheat the oven to 400 degrees F. Have a rack placed into the middle of part of the oven.
- Wipe off the excess marinade from the fish. Place onto an oiled or parchment lined baking sheet, skin side down.
- Bake the fish for about 20-25 minutes, or until it reaches an internal temperature of 145 degrees F in the thickest part of the fillet.
- The top of the fish should be golden brown with speckles of black. Cool for 5 minutes before serving.
Notes
- Fish skin sticks to parchment paper. So be sure to grease the parchment paper if you don't want the skin to stick.
- Remove the pin bones from the fillet, if you'd rather avoid dealing with them on the plate.
- The fish should be marinated for at least 2 days for the deepest flavor. Reduce to a day if you don't have that much time.