This is the most requested fish recipe at Oceania Cruises, and is served in abundance at Red Ginger. It is so simple to make and relies heavily on the quality of the sea bass. Chilean sea bass is often farmed and has a healthy amount of fat, which makes it super tasty. While I like this marinade, it can be sweet and overpower the fish, so don’t marinate it too long or you won’t taste the sea bass.
1 cup white miso paste
2/3 cup coarsely chopped palm sugar
1/2 cup dry sake
¼ cup mirin
6 center-cut sea bass fillets, 8 ounces each, boned and trimmed
6 large lime wedges
In the top pan of a double boiler, combine the miso paste, palm sugar, sake and mirin, and place over simmering water in the lower pan. As the mixture heats, whisk until the sugar and miso melt and the mixture is smooth. Do not allow the mixture to boil. Remove from the heat and let cool completely.
Place the fish in a large air-tight plastic bag, pour in the marinade, press out any excess air, and seal the bag. Make sure the marinade is evenly distributed over the fillets. Refrigerate for 1 to 2 hours.
Remove the fish from the refrigerator about 60 minutes before cooking and preheat the oven to 400° F.
Arrange the fish fillets in a single layer in a baking dish, leaving space between the fillets. Pour in enough of the marinade to reach one-fourth of the way up the sides of the fillets.
Place the fish in the oven and bake until fish is cooked and sauce caramelizes. Serve with lime wedges. This fish is great with a coconut or jasmine rice.
Entertainment Tip: To make this before your dinner party, arrange the fish in the baking dish and make the marinade. When your guests arrive, pour the marinade on the fish and allow it all to come to room temperature (for about an hour). Preheat your oven to 400 o F and pop in the fish when you are ready. It dishes up beautifully if you bake it in a decorative oven-proof dish.