Ingredients:

  • ¼ cup (60 ml) white miso paste
  • ¼ cup (60 ml) sake
  • ¼ cup (60 ml) mirin
  • 2 tablespoons (30 g) sugar
  • 1 tablespoon (15 g) freshly grated ginger
  • 4 (6-ounce) (170 g) Chilean sea bass fillets, skin removed
  • Sesame oil, for drizzling
  • Scallions, for garnish
  • Steamed jasmine rice, for serving
  • Pickled ginger, for serving

Instructions:

  1. In a mixing bowl, whisk together miso paste, sake, mirin, sugar, and ginger until smooth.
  2. Place the Chilean sea bass fillets in a baking dish or a resealable plastic bag and pour the miso marinade over the fish, gently coating each fillet. Cover and refrigerate for at least 30 minutes, or up to 2 hours for optimal flavor.
  3. Preheat the oven to 400°F (200°C) or prepare the grill for medium-high heat.
  4. Remove the fillets from the marinade, allowing excess to drip off. Place the fish on a lightly oiled baking sheet or grill. Cook for 12-15 minutes, or until the fish flakes easily with a fork and has a golden exterior.
  5. Drizzle with sesame oil and garnish with sliced scallions before serving. Serve immediately alongside steamed rice and pickled ginger if desired.