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Miso-Glazed Sea Bass

The fermented soybean paste called miso, a staple of Japanese cooking, is used in salad dressings; as a pickling agent; as a base for soups; and, as here, to flavor marinades. Combined with mirin and sake-Japanese wines made from rice-and flecked with fresh ginger, the marinade is brushed on the fish during cooking to create a shimmering, subtly sweet and rich savory glaze. Red snapper or another sea bass can be used in place of the Chilean sea bass.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Miso-Glazed Sea Bass
Review 1 for Miso-Glazed Sea Bass
5 out of 5
5 out of 5
April 14, 2013
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
3of 5found this review helpful.
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Delicious !!!
April 14, 2013
This is an easy Recipe and delicious recipe. Made it for dinner and everyone was begging for more.
I used Sea bass it was very expensive but I wanted to try the best first next time ill try it with something diffident Im sure it will be amazing YUMMY
Sided with Grilled asparagus & some sticky rice
Pros: Easy, Appearance, Impressive, Will Make Again
Cons: Cost