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.
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
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