Does anyone have the recipe for “Miso Sauce over Sea Bass” ?
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Author:
In New York, there is a restaurant named “Taos”. It is located at
42 East 58th St., New York 10022. The skin of the Sea Bass is crisp and it comes with Miso Sauce over it. ***** It is wonderful.
My son in law likes it better than lobster. Lobster was his favorite for years.
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Ingredients:
• 2 tsp water
• 1 tsp soy sauce
• 1 tsp prepared Chinese hot mustard OR Dijon mustard
• 4 5-6 ounce sea bass fillets
• 1/3 Cup white (or yellow) miso
• olive oil
• 3 Tbs rice vinegar
• sesame seeds
• 2 Tbs mirin
• 4 tsp sugar
Preparation Directions:
• Whisk water and mustard in a small bowl until smooth. Combine miso, vinegar, mirin, sugar, and soy sauce in a small saucepan. Stir over medium heat until smooth (@ 3 minutes). Whisk in mustard mixture. (Sauce can be made about a day ahead of time).
Cooking Directions:
• Prepare a medium-high heat grill (350-400). Brush fish with olive oil and sprinkle with a little salt and pepper. Grill fish until opaque in center and firm to touch (4 minutes per side). Transfer fish to plates and spread sauce on top. Sprinkle with sesame seeds and serve.
This recipe is from Aqua, one of the best restaurants in S.F.
MISO GLAZED SEA BASS
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
1/3 cup sake
1/3 cup mirin (sweet Japanese rice wine)*
1/3 cup light yellow miso (fermented soybean paste)*
3 tablespoons (packed) brown sugar
2 tablespoons soy sauce
4 6-ounce sea bass fillets (each about 3/4 inch thick)
2 tablespoons chopped green onions
2 tablespoons chopped fresh basil
Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until the surface is caramelized and just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions and basil and serve.
*Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets.
Makes 4 servings.
GRILLED SEA BASS WITH MISO-MUSTARD SAUCE
An easy dish that uses some traditional Japanese ingredients, including miso. Made from fermented soybeans, miso paste comes in various shades, with the darker ones being stronger in flavor. This recipe calls for white miso (also called shiro-miso), which is sweeter and more delicate.
2 teaspoons water
1 teaspoon prepared Chinese-style hot mustard or Dijon mustard
1/3 cup white miso (fermented soybean paste)*
3 tablespoons rice vinegar
2 tablespoons mirin (sweet Japanese rice wine)**
4 teaspoons sugar
1 teaspoon soy sauce
4 5- to 6-ounce sea bass fillets
8 green onions, trimmed
Olive oil
Toasted sesame seeds
Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan. Stir over medium heat until smooth, about 3 minutes. Whisk in mustard mixture. (Can be made 1 day ahead. Rewarm over low heat before using.)
Prepare barbecue (medium-high heat). Brush fish and green onions with oil. Sprinkle both with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Grill onions until beginning to brown, about 3 minutes per side. Transfer fish and onions to 4 plates. Spread sauce atop fish. Sprinkle sesame seeds over sauce and serve.
*Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
**Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
Makes 4 servings.
Umi-Style Chilean Sea Bass
2 8 oz. Sea Bass Filets(Or you can sub Halibut)
10 Green Beans, ends removed and chopped in half
4 Cherry Tomatoes, halved
Spice Rub
1 1/2 teaspoon Chili Powder
3 teaspoons White Sugar
1/2 teaspoon Kosher Salt
Spicey Miso Sauce
1 teaspoon Miso Paste
2 teaspoons Tomato Paste
1/2 teaspoon Chili Powder
1/4 cup White Wine
1/4 cup Mirin – Sweet Rice Wine
1/4 cup Chicken Broth
Mix together your spice rub and set aside.
Mix together your Spicy Miso Sauce in a bowl and set it aside.
Get a skillet and put a little oil in it, not alot, just enough so the fish does not stick. Heat the oil over medium-high heat just until it gets hot. Watch it carefully so that it does not smoke. If it starts smoking dump it out and start over, otherwise your dish will taste like burned oil.
Dredge your fishy filets in the spice rub, just so they have a nice coat on each side, it’s not important to have it on the sides, top and bottom is perfect.
CAREFULLY put the fish into the heated oil, you are going to sear it on each side for about 3-4 minutes. We are searing it just long enough that the sugar in the spice rub carmelizes and so the fish stays ultra juicy.
Once the fish is finished searing remove it from the heat and put it on your serving plate. Now carefully pour the sauce into the hot pan, heat it until it starts to bubble. It won’t take long at all maybe 3 minutes. Throw in your green beans and tomatoes, kind of stir those little suckers around for a minute or two, until they are heated. Now take the skillet full of piping hot sauce and carefully pour it over the fish.
You’re done!
From start to finish this should take you about 15-20 minutes to whip together. It’s really quick, healthy and totally impressive once you serve it up.
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Grilled Mustard and Miso Sea Bass
This grilled fish recipe uses white miso paste which is far milder and sweeter than the darker varieties. The combination of rice wine, mustard, and miso makes this Japanese inspired dish absolutely delicious and tender.
INGREDIENTS:
4 sea bass filets, about 5-6 ounces each
6 green onions, trimmed
1/3 cup white miso
3 tablespoons rice vinegar
2 tablespoons mirin or Japanese rice wine
2 tablespoons toasted sesame seeds
3 teaspoons sugar
2 teaspoons water
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon soy sauce
olive oil
salt
black pepper
PREPARATION:
Preheat grill for medium high heat. In small bowl, combine water and Dijon mustard until throroughly mixed. Place miso, mustard mixture, vinegar, mirin, soy sauce, garlic, and sugar in small saucepan over medium heat.
Whisk untill smooth for about 3-5 minutes. Brush fish and green onions with olive oil. Season with salt and pepper. Place fish on grill and cook for 4-5 minutes on each side until center is opaque. Add onions onto grill and cook for 2 minutes per sude. Remove both from grill, top fish with miso sauce and sesame seeds. Serve fish with green onions.