This shit was so good.
like real good.
Let’s get to cooking!
PrintPaleoish Miso Glazed Seabass
- Prep Time: 15 MIN
- Cook Time: 1 HR
- Total Time: 1 HR 15 MIN
- Yield: 3 servings 1x
- Category: Paleoish
- Cuisine: Seafood
Description
insanely addicting miso glazed seabass that might have you shedding a few tears of happiness.
Ingredients
- 1 lb Seabass, 3 filets
- 1/4 cup white miso
- 1/4 cup sake
- 1/4 cup mirin
- 2 tbsp monk fruit sugar
- 1 tsp ginger, grated or minced
- 3 garlic cloves, grated or minced
- 2 tbsp coconut aminos
- 1/2 tsp sesame oil
- 1/2 tsp rice wine vinegar
- Avocado oil
- Chopped scallion, for garnish
Instructions
- Start off by making the marinade. Grab a bowl and combine the 1/4 cup white miso, 1/4 cup sake, 1/4 cup mirin, and 2 tbsp monk fruit sugar. ย Whisk up until smooth then add to a small sauce pot and get on medium heat. ย Let this come to a simmer while you are whisking to break up any miso chunks. ย It takes a bit to get this fully combined. ย Once it starts to boil, drop heat to low and let this simmer for 30-40 minutes. ย Once it has a nice caramel color and thickens, remove and let cool. ย You could always let this cool in the refrigerator to speed up the process.
- Cut your 1 lb of seabass into 3 equal size portions. ย Make sure you remove all bones and pat dry. Add to the cooled marinade in a seal proof Tupperware. ย Pour marinade over fish and make sure it is covering it. ย Let this marinade for 24-36 hours turning the fish every now and then and spooning some of the marinade on top to make sure its covering the fish.
- Remove the fish from the marinade and wipe off any excess marinade into the bowl with the rest of the marinade. ย Season fish with a nice sprinkle of salt. Get a stainless steel or non stick pan on medium low heat. ย Once hot, add in a nice drizzle of Avocado oil then add in the fish filets. ย Let sear for 2 minutes each side. ย Season other side of filets with salt once you flip them. Remove the filets to a small tray with tinfoil. ย Brush with some of the glaze (steps below to make glaze) and broil on high with the oven grate toward the second to the top setting. ย Broil for 3-6 minutes or until the middle of the filet reads 130 on a thermometer.ย
Miso Glaze Steps
- Add the leftover marinade to a small sauce pot. Let this come to a boil on medium heat then whisk in the ginger, garlic, coconut aminos, coconut aminos, and rice wine vinegar. Continue to stir often and once this boils for a bit, reduce heat to a simmer and let it thicken to a glaze consistency. ย Remove once it thickens and strain in a fine mesh strainer into a bowl. ย Spoon over the fish and top with chopped scallion.
Notes
enough marinade for 4-5 filets if you wanted to make this for more people.
Melanie Sakowski says
Excellent rendition; I first tried miso backed black cod at Chef Susur Leeโs restaurant and it stands as my favourite dish ever.
๐๐ป
Dave Cohen says
Hi Melanie!
I appreciate that. I am sure that was a great experience since I will never forget the first time I tried Miso Black Cod. You can’t beat that flavor and amazing texture. It’s always a treat!