Miso glazed Chilean sea bass

Miso Glazed Chilean Seabass with Japanese inspired Miso buerre blanc

Ingredients

• 2 Tablespoons mirin
• 2 Tablespoons sake
• ⅓ cup white miso paste
• ¼ cup sugar
• 1 tbsp honey

• 4-6 6 oz Chilean sea bass portions

• vegetable oil, for baking

Steps:

1. In a small pan, bring the mirin and sake to a boil. Whisk in the miso until dissolved and smooth. Add the sugar and honey and cook over medium-low heat, until dissolved. Transfer the marinade to a dish and let cool. Once cool, add the fish and turn to coat. Cover and refrigerate overnight.

2. Preheat the oven to 450°F. Wipe the marinade off the fish. Lightly oil a baking dish, and add the fish. Bake until flaky, about 15 minutes, depending on the thickness of the fish. Enjoy!

For the Sauce:

Ingredients

• 6 Tbsp butter
• 3-4 Tbsp white miso paste
• 4 Tbsp sake
• 3 Tbsp mirin
• 2 tsp sugar
• 1 tsp honey
• 2 Tbsp rice wine vinegar

Steps:

1. In a small saucepan over medium low heat, add the sake and mirin. simmer for 2-3 minutes to concentrate the flavor.
2. 
   
3. Reduce heat to low and whisk in the white miso until smooth.
4. 
   
5. Add the butter 1 Tbsp at a time whisking constanly to emulsify. Keep heat on low.
6. Add the sugar, honey and rice wine vinegar.
7. Taste and adjust flavor if necessry. Serve warm over the fish.