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Miso-Marinated Chilean Sea Bass with Garlicky Green Beans

April 3, 2011

Miso-Marinated Chilean Sea Bass with Garlicky Green Beans

How is everyone doing? Enjoying the small taste of Spring weather we’re finally getting? I know we are. Between trips to purchase appliances and lovely brunches with friends, we managed to find some time to go vote in our town elections and take the dog for a nice walk around town so we could soak up the good weather.

This has also been a big weekend for us, culinarily. Elysabeth’s gnocchi last night was utterly sublime, and I was also happy to push a bit outside of my comfort zone tonight. Some of you probably know this about me, but I absolutely ADORE Japanese cuisine. I don’t make many attempts at cooking it, however, because I find it quite intimidating! I have taken a few cracks at making some sushi and miso soup, but never tried any cooked main courses. We had a lot of miso left over from a previous recipe, and I started searching around for a way to use it and came upon this recipe, which is a traditional Japanese preparation of black cod (aka butterfish, sablefish) with white miso, mirin, and sake, made famous by Nobu Matsuhisa. It’s a very simple preparation, which made it all the more nerve-wracking for me, since there was little room for error. That said, it turned out exceptionally well, even though we had to change up (and fillet!) the fish. I knew that I was on the right track, however, when we decided that it smelled like a Japanese restaurant in the house! I served it alongside some green beans I sauteed over high heat with some garlic and sushi rice.

Miso-Marinated Chilean Sea Bass (Serves 3)

  • 1/4 cup sake
  • 1/4 cup mirin
  • 4 tbsp. white (shiro) miso
  • 3 tbsp. sugar
  • 3 filets of Chilean Sea Bass (about 1 lb. total)
  • vegetable oil
  1. Combine first four ingredients in a bowl and stir to dissolve sugar. Place fish in a plastic bag and pour marinade over the top and toss to coat. Place in the refrigerator for at least 24 hours, flipping occasionally to keep things well-distributed.
  2. Preheat oven to 400 degrees Fahrenheit, remove fish from plastic bags and pat dry with a paper towl.
  3. Heat 2-3 tbsp. vegetable oil in a heavy-bottomed oven-safe skillet over high heat until shimmering.
  4. Put fish filets into pan (should be loud sizzling, if not take them out and wait) and do not touch them for 2 minutes. Using a fish turner, turn filets onto other side and put pan into oven.
  5. Cook fish for 4 minutes, then turn filets on one side and cook for 2 minutes, and then turn on the remaining side and cook for 2 final minutes. If fish is not cooked through cook for 1-2 minutes at a time until it is.
  6. Remove pan from oven (use a glove!), let fish rest for a few minutes and then plate and serve immediately.

Garlicky Green Beans (Serves 3)

  • 1/4 cup Shaoxing wine
  • 1 tbsp. Chinkiang vinegar
  • 1 tbsp. honey
  • 1 tbsp. white miso
  • 1 tbsp. hot water
  • 1 lb. green beans, ends trimmed
  • 2 cloves garlic, sliced thinly
  • 1 tbsp. crushed red pepper
  • olive oil
  1. Combine first five ingredients in a small bowl and set aside.
  2. In a large saute pan, heat 2 tbsp. olive oil with garlic and crushed pepper over low-medium heat. Stir occasionally, until garlic just gets fragrant and raise the heat to medium. When edges of garlic just start to turn brown, remove garlic with slotted spoon, set aside, and turn the heat to high.
  3. When oil is just starting to smoke, add green beans and stir occasionally until the edges are starting to blacken (about 3-4 minutes), then add sauce mixture and reserved garlic to pan.
  4. Bring sauce mixture to a boil, and cook, stirring occasionally, until liquid is thickened somewhat. Enjoy!
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2 Comments leave one →
  1. April 4, 2011 8:03 am

    This looks really delicious. I never think about making green beans with an Asian flair; this looks like a good way to go.

    • Marc permalink*
      April 4, 2011 8:05 am

      Thanks Molly!

      Don’t stop at green beans.. spinach, chard, brussels sprouts all make great Asian veggie sides too.

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