Miso and Soy Chilean Sea Bass

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 3 hours 20 minutes

Ingrédients

⅓ cup sake

⅓ cup mirin (Japanese sweet rice wine)

⅓ cup miso paste

¼ cup packed brown sugar

3 tablespoons soy sauce

4 (4 ounce) fillets fresh sea bass, about 1 inch thick

2 tablespoons chopped green onion

Instructions

Whisk together sake, mirin, miso paste, brown sugar, and soy sauce in a bowl.

Place sea bass fillets in a large resealable plastic bag; pour marinade over fillets. Chill in the refrigerator for 3 to 6 hours.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.

Arrange fillets on a baking sheet; discard marinade.

Broil sea bass in the preheated oven until fish flakes easily with a fork, 7 to 9 minutes.

Sprinkle with chopped green onions to serve.

Nutrition

• Calories: 287 kcal
• Lipides Totaux: 4 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 0 g
• Cholestérol: 47 mg
• Sodium: 1613 mg
• Glucides Totaux: 28 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 22 g
• Protéines: 25 g