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Miso Soy Marinated Seabass

  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 6h


  • 3 tbsp. Sake
  • 1 tbsp. Rice vinegar
  • 2 tbsp. Soy sauce
  • 2 tbsp. Miso paste (white or dark aged, depending on your preference)
  • 2 tbsp. Sugar
  • 1/2 lb Fresh sea bass (2 fillets)
  • 1 Green onion


  1. In a bowl mix sake, soy sauce, rice vinegar, miso paste and sugar. Whisk until well mixed. Be sure to taste it, and add sugar to taste. I added about 1 more teaspoon one pinch at a time -- it was perfect for me and a bit sweet for my wife.
  2. With the skin still on, place the sea bass fillets in the marinade bowl, cover and chill for 6+ hours. If your fillets are frozen, they will defrost but will take closer to 9 hours of marination time.
  3. When ready to cook, preheat the oven on broil (the 550F setting if you have multiple) and move a rack to 6" from the top coils.
  4. If you're steaming some veggies on the side (we went for snow peas), get that started now.
  5. Place a piece of foil on a baking sheet and wrap the fillets in the foil. You're welcome to add a bit more of the marinate for the broiling here. I poured about 2 tablespoons over each fillet before wrapping. Wrap in such a way that the juices won't leak out.
  6. Broil for 8-9 minutes. Since our fillets were still a touch frozen inside, 9 1/2 minutes was perfect (I froze ours the day before not knowing when we'd be cooking the sea bass).
  7. Place each fillet on a bed of sushi rice and enjoy!