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