Description
This is my friend Sharon’s recipe and it is phenomenal! She is a great cook and I am so happy she shared it with me! For optimal presentation, garnish the servings with shiso (perilla) leaf, and serve with hot jasmine rice.
Ingredients
- ¼ cup white sugar
- 1 tablespoon dark corn syrup
- 1 ½ teaspoons soy sauce
- ½ cup sake
- ¼ cup hoisin sauce
- ¼ cup white miso paste
- ¼ cup red miso paste
- 1 ½ teaspoons minced fresh ginger root
- 1 clove garlic, minced
- 1 shallot, minced
- 5 tablespoons canola oil, divided
- 6 (6 ounce) fillets sea bass
Instructions
- Whisk together the sugar
- corn syrup
- soy sauce
- sake
- hoisin sauce
- white miso
- red miso
- ginger root
- garlic
- shallot
- and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade
- cover
- and marinate in the refrigerator 4 to 6 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the fillets from the marinade
- and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large
- heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side
- then place into the oven
- and bake until the fish flakes easily with a fork
- about 10 minutes.
- While the fish is in the oven
- bring the remaining marinade to a simmer over medium-high heat
- then reduce heat to medium-low
- and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 4 hrs 35 mins
Servings: 6