One of my favorite hot dishes served at the famous Nobu restaurant is their Miso Glazed Black Cod. I happen to love miso in all forms, but this dish really makes it shine. The combination of the sweet miso and the salty fish makes this dish addictive.
Since I am not a huge cod fan (unless it’s for fish n chips), I wanted to try recreating Nobu’s famous dish with Chilean Sea Bass. I love the skin on a Chilean Sea Bass – especially when you crisp it up well under a broiler or by searing it.
This is a super easy recipe that will definitely wow your guests.
Miso Glazed Chilean Sea Bass
2 Hour 30 Minutes
2 Hour 43 Minutes
- 1/4 Cup Sherry Cooking Wine (or you can use Sake)
- 1/4 Cup Mirin
- 3 T Granulated Sugar
- 1/4 Cup White Miso Paste
- 4 8 ounce Chilean Sea Bass Filets (skin on)
- In a small saucepan, combine your sherry, mirin and sugar and bring to a boil. Cook for 2 minutes to burn off the alcohol and to dissolve the sugar. Remove from heat and whisk in your miso until it's combined and smooth. Allow to cool completely.
- Once the miso mixture has cooled, place your Sea Bass in a tupperware and pour the miso marinade over it. Place in the fridge and marinate at least an hour.
- Turn on your broiler to hi. Place the fish, skin side up on a baking sheet and pour some of the excess miso glaze on top. Cook under the broiler for 5 minutes until the skin is crispy and slightly blackened. Turn the oven down to 400 degrees and cook the fish about 7 more minutes. Serve hot.