Description
insanely addicting miso glazed seabass that might have you shedding a few tears of happiness.
Ingredients
Scale
- 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. Â Whisk up until smooth then add to a small sauce pot and get on medium heat. Â Let this come to a simmer while you are whisking to break up any miso chunks. Â It takes a bit to get this fully combined. Â Once it starts to boil, drop heat to low and let this simmer for 30-40 minutes. Â Once it has a nice caramel color and thickens, remove and let cool. Â 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. Â Make sure you remove all bones and pat dry. Add to the cooled marinade in a seal proof Tupperware. Â Pour marinade over fish and make sure it is covering it. Â 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. Â Season fish with a nice sprinkle of salt. Get a stainless steel or non stick pan on medium low heat. Â Once hot, add in a nice drizzle of Avocado oil then add in the fish filets. Â Let sear for 2 minutes each side. Â Season other side of filets with salt once you flip them. Remove the filets to a small tray with tinfoil. Â 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. Â Broil for 3-6 minutes or until the middle of the filet reads 130 on a thermometer.Â
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. Â Remove once it thickens and strain in a fine mesh strainer into a bowl. Â 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.