Bertolli

Charleston Seafood Recipe List

O-Ku

463 King Street, Charleston, SC 29403
843-737-0112

Miso Marinated Chilean Sea Bass

Miso Marinated Chilean Sea Bass

8oz Sea Bass per serving

Ingredients for Marinade

6 oz White Miso
4 oz Mirin
3 oz Sake
3 oz Rosemary, chopped

Ingredients for Chilean Sea Bass

2 tbsp Olive oil
Sea salt
White Pepper, fresh ground
Baby Bok Choy
Zuchinni
Oyster & Shitake mushrooms
2 tbsp low sodium Soy Sauce
3 tbsp Sake

Method for Marinade

• Combine White Miso, Mirin and Sake
• Put seabass in ziplock bag adding a pinch of chopped rosemary and add 3 table spoon miso marinade each 8oz bag, shake gently and refrigerate for 24 hour.

Method for Chilean Sea Bass

• Preheat oven to 400°.
• Prepare vegetables, cut into 2"cubes and sprinkle with sea salt and white pepper.
• In a sautee pan on medium, heat olive oil then gently add sea bass to the pan. Cook for 5 minutes.
• Then flip over with fish spatula and cook an additional 3 minutes. Turn to high heat and sprinkle sake simultaneously, turn it off right after that.
• Put seabass in preheated oven for 3 minutes.
• Sauté vegetables in a pan starting with bokchoy, zuchinni then add mushrooms. Add sake when half done, finish with soy and toss few times.
• Plate in round dish forming vegetables in a round mold and press gently with spoon, take mold out.
• Put sea bass gently on vegetables.
• Garnish with thyme, rosemary or chive.

Our Social Media Pages

Facebook Twitter Pinterest LinkedIn

Our App Stores

Apple Store Google Play