Nobu's Miso Chilean Sea Bass (copycat with no sake)

Close up shot of Nobu's Chilean Sea Bass on a white round plate with spring mix greens

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.

Course Main Course

Cuisine Japanese

Diet Low Fat, Low Lactose

Keyword baked fish recipes

Prep Time 5

Cook Time 20

Marination Time 1

Servings

Calories 461kcal

Author Agile Test Kitchen

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.

Nutrition