Miso Chilean Sea Bass Recipe
Discover how to make Miso Chilean Sea Bass just like Nobu at home! This quick and easy recipe guides you through the steps to achieve a perfectly glazed, melt-in-your-mouth sea bass dish that's sure to impress.
<ul class="ingredients-main-list">
<li class="ingredients-single-item">4 Chilean Sea Bass fillets, about 150g each</li>
<li class="ingredients-single-item">100ml white miso paste</li>
<li class="ingredients-single-item">70ml mirin (or a halal-friendly sweet rice wine substitute)</li>
<li class="ingredients-single-item">70ml sake (or a halal-friendly rice vinegar and sugar mixture as a substitute)</li>
<li class="ingredients-single-item">50g granulated sugar</li>
<li class="ingredients-single-item">Spring onions, thinly sliced, for garnish</li>
<li class="ingredients-single-item">Sesame seeds, toasted, for garnish</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
In a bowl, whisk together the white miso paste, mirin, sake, and sugar until the sugar is fully dissolved and the mixture is smooth. This will be your miso marinade.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Place the Chilean Sea Bass fillets in a shallow dish, and cover them with the miso marinade, ensuring each piece is well coated. Cover the dish with plastic wrap and refrigerate for 24 hours to marinate, allowing the flavours to infuse deeply into the fish.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Preheat your oven's broiler (grill) on high. Remove the marinated sea bass fillets from the fridge and let them come to room temperature for about 20 minutes. Lightly wipe off excess marinade to prevent burning but don’t rinse it.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Place the marinated sea bass fillets on a baking sheet lined with aluminum foil. Broil (grill) the fillets for about 7-8 minutes or until the surface has a nice caramelized glaze. Be sure to watch the fish closely to prevent it from burning.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
After broiling, you can finish cooking the sea bass in the oven at 200°C if it’s not yet cooked through. This usually takes around 5-10 additional minutes, depending on the thickness of the fillets. The fish should be flaky and tender when it's done.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Serve the Miso Chilean Sea Bass immediately, garnished with thinly sliced spring onions and a sprinkle of toasted sesame seeds. This dish pairs wonderfully with steamed rice or grilled vegetables for a complete meal.
</li>
</ol>
Guilty Chef FAQ for
Nobu
Miso Chilean Sea Bass Recipe
What ingredients are used in Miso Chilean Sea Bass from Nobu?
The main ingredients for Miso Chilean Sea Bass are Chilean Sea Bass fillets, white miso paste, mirin, sake, and sugar. It's garnished with spring onions and toasted sesame seeds.
How to cook Miso Chilean Sea Bass from Nobu at home?
Learn how to cook Miso Chilean Sea Bass from Nobu by following a few simple steps: Marinate the sea bass fillets in a miso paste mixture, cool for 24hrs, then broil and finish in the oven. Serve garnished.
What substitutions can be made for mirin and sake in the Nobu's Miso Chilean Sea Bass recipe?
For a non-alcoholic or halal-friendly alternative, replace mirin with a sweet rice wine substitute and sake with a rice vinegar and sugar mix.
How long does it take to cook Miso Chilean Sea Bass from Nobu?
After marinating for 24 hours, the Miso Chilean Sea Bass should be broiled for 7-8 minutes, and may then need an additional 5-10 minutes in the oven.
What side dishes pair well with Miso Chilean Sea Bass from Nobu?
Miso Chilean Sea Bass pairs wonderfully with steamed rice or grilled vegetables for a balanced, flavorful meal.
More Recipes from
Nobu
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe aims to replicate the flavour of the dish but may not be an exact match to the proprietary recipe used by the restaurant.
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"4 Chilean Sea Bass fillets, about 150g each",
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"reviewBody": "This Miso Chilean Sea Bass is absolutely divine! The sweet and salty miso glaze paired with the tender fish make it a favorite in our home.",
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"datePublished": "2024-04-05",
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"@type": "Review",
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"datePublished": "2024-04-10",
"reviewBody": "The miso glaze was spot on and the sea bass was succulent. It's a visually appealing dish that's sure to impress guests.",
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},
{
"@type": "Review",
"author": "Jackson Murphy",
"datePublished": "2024-04-15",
"reviewBody": "This recipe has it all - it's easy, delicious and lends an upscale feel to dinner. Serving this with steamed rice and veggies rounds out the meal perfectly.",
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"@type": "Review",
"author": "Amira El-Sayed",
"datePublished": "2024-04-20",
"reviewBody": "I've always been a fan of Nobu's Miso Chilean Sea Bass and this recipe delivered that experience in my home kitchen. The flavors are just as I remember and it's surprisingly simple to master.",
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