Miso glazed Asian style Chilean Sea Bass (or black cod) takes just 15-minutes to prepare. This seared fish has a melt-in-your-mouth texture and so much flavor. In a small heavy bottomed pan, over high heat bring sake, mirin and rice wine vinegar to a boil.
Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes.
Yellow miso and mirin impart a slightly sweet flavor that contrasts nicely with the soy sauce and rice wine vinegar for a perfect marinade. What is Chilean Sea Bass? Chilean sea bass is also known as Patagonian Toothfish.
The miso butter makes it salty enough. Used basa fillets instead. The had no skin on so wrapped them in foil and baked them instead of pan frying, worked really well. Also basa is much cheaper than sea bass. I also used rice instead of potatoes and sautéed some red cabbage with garlic.