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Miso Glazed Chilean Sea Bass with Braised Boy Choy

This is one of my favorite ways to prepare Chilean sea bass. I dug out an old handwritten recipe from my recipe binder and honestly have no clue where I found it, but it’s a tried and true recipe that I turn to again and again.

Miso Glazed Chilean Sea Bass

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Serves: 4 Total Time: 25 minutes

Ingredients

  • 4 tablespoons light miso
  • 1/2 cup mirin
  • 2 tablespoons organic sugar
  • 3 teaspoons gluten-free soy sauce
  • 3 teaspoons sesame oil
  • 2 cloves garlic, minced
  • 2 thin slice ginger, minced
  • 2 pounds Chilean Sea Bass or other similar fish, cut into two pieces

Instructions

1

In a small bowl, mix together miso, mirin, sugar, soy sauce, sesame oil, garlic and ginger. Spread miso mixture all over fish and place in covered container. Refrigerate overnight.

2

When ready to cook, set oven to 450 degrees. Bake until tender, about 15 minutes, depending on thickness of fish.
 

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