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
5
 out of 
5
(4 Reviews) 4
4 of 4(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Miso-Glazed Sea Bass
Review 1 for Miso-Glazed Sea Bass
5 out of 5
5 out of 5
Shalti4
,Brooklyn
,ny
April 14, 2013
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found 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
Review 2 for Miso-Glazed Sea Bass
5 out of 5
5 out of 5
emay
Jacksonville, IL
January 16, 2011
Would You Recommend? Yes
0points
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Wonderful!!!
January 16, 2011
This is the best fish recipe I have ever tried. It is so easy. I had this at a restaurant in Florida and loved it. I came home and found this recipe and it was just as good....maybe better!!!!!!
Review 3 for Miso-Glazed Sea Bass
5 out of 5
5 out of 5
ajoyce
New York, NY
June 7, 2010
Would You Recommend? Yes
0points
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Light and satisfying
June 7, 2010
The miso and mirin flavors are light and sweet. I used red snapper instead of sea bass. Delicious Asian flavored dish. I will use this marinade with any fish - it's that good.
Review 4 for Miso-Glazed Sea Bass
5 out of 5
5 out of 5
TwinCitiesCook
Eagan, MN
April 30, 2010
Would You Recommend? Yes
-1point
0of 1found this review helpful.
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Delicious!
April 30, 2010
I had this at a friend's house and had to make it. This is a Nobu-style preparation. It's wonderful with sea bass or halibut - I've used both. It's simple and really "wows" guests. I've made this too many times to count. I usually serve with sticky rice and steamed broccolini as side dishes - both very neutral to allow the miso-glazed fish to shine.