Make sure to select super fresh sea bass (get it from us), as you will be marinating this fish for a few days. In Japan, the fillet is typically left marinating with its skin on for 2-3 days. If you use skinless fish, marinate it for a shorter period of time, we recommend for a day or simply overnight.
Ingredients for 4 people
- 4 fresh sea bass fillets , request it skin-on ideally
- 2 tsp salt
- 2 tablespoons of sake
To make the marinade:
- 6 tablespoons of white miso
- 3 tablespoons of mirin
- 3 tablespoons of sake
- 1 tablespoon of sugar
- To marinate the fillets, sprinkle 2 tsp of salt over 4 fillets and set it aside for 30 minutes to draw out excess moisture from the fish.
- In the mean time, make the marinade by adding all the ingredients in a bowl, mixing them together, then pour into an airtight container or tupperware.
- To rinse the salt of the fish, pour 2 tbsp of sake over it, then pat dry with a paper towel to remove the moisture. Place the fish in the container, coating both sides generously with the marinade and spooning extra marinate on top. Cover the container and keep it in the fridge for up to 1-2 days or overnight.
- To bake your fish once marinated, heat the oven at 200ºC. Take your fish and wipe off the marinade completely (any excess would burn) and place skin side up on a tray lined with baking sheet.
- Bake the fish in the middle of the oven until its skin is seared and browned, about 20 minutes depending on the thickness on the fish, without needing to turn the fish.
- Plate the fish using a spatula and reming any burnt miso. Serve on top of a green leaf salad, shaved greens or rice.