Miso-Glazed Sea Bass

By David Tanis

Published November 26, 2013

  • Fred R. Conrad/The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(1,019)
Comments
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Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.

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Ingredients

Yield:4 servings

  • 1 ½ pounds sea bass, mackerel or cod, skin off, and cut into a dozen 2-ounce slices

  • 1 tablespoon white miso

  • 1 tablespoon red miso

  • 1 tablespoon sake

  • 1 tablespoon mirin

  • 2 teaspoons soy sauce

  • 2 teaspoons grated ginger

  • 1 tablespoon sugar

  • 2 egg yolks

  • Salt

  • 1 pound tender mustard greens or spinach, stemmed and washed

  • 1 teaspoon toasted sesame oil

  • Pickled ginger, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 142 milligrams cholesterol; 273 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 4 grams fiber; 745 milligrams sodium; 37 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.

  2. Step 2

    Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.

  3. Step 3

    Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.

  4. Step 4

    Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.

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Ratings

4 out of 5
1,019 user ratings
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Comments

Margot

For sea bass: Egg yolk is unnecessary. Marinate the fish in the mirin mixture, add to non stick, buttered pan with marinade. Cook on medium high for a few minutes, baste, turn down heat, cover and cook on low for 5 or six more minutes. Delicious and so simple. Just the way sea bass should be.

Catherine

Made this with cod and used mustard greens and cabbage for the vegetables. Served with rice and it was a very nice meal.

Janet

Excellent recipe. I did not have any sake and did not miss it. Marinated the fish before a long walk and cooked it upon return. Adding the egg yolk for the final topping really finished it off nicely. Easy, quick, but tastes like you did something special.

Gordeaux

As a former executive chef of one of NJ shore's busiest seafood restaurants, this is really easy and simple to make and quite delicious with subtle Asian flavors.

Justine Wu

I don't think the egg helped at all. I would skip it- I did not have red miso so added a little more white miso and tomato paste. Could skip the soy sauce as the miso is so salty already. Substituted shaoxing rice wine for saki. The fish spent too long on braise and was blackened but still delicious.

seebee

Simplified. Great marinade, cooked on top of crispy potatoes in oven at 350F.

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