Name: Miso and Soy Chilean Sea Bass
Prep time: 10 min
Cook time: 3 h 10 min
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 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

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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.

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

Miso and Soy Chilean Sea Bass

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