This Sea Bass will melt in your mouth! I had a similar dish at Nobu in NYC (that one was a miso cod) and it was by far one of the best dishes I’ve ever had in my life. I’ve been told that mine tastes even better than Nobu’s. The key to this recipe is to marinade it as long as you can. I usually marinate the sea bass overnight (I have also marinated for 2-3 days).
1/4 cup sake
1/4 cup mirin (Japanese sweet rice wine found in grocery stores)
1/4 cup sugar
4 tbsp white miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
Special Equipment: Le Creuset Stoneware Rectangular Dish
Whisk together the sake, mirin, sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator to marinate. Arrange the fillets on a baking dish. I usually put aluminum foil on the baking dish and bake the bass in aluminum to make sure the marinate covers the fish. Pour marinade over the bass.
Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes, flipping halfway through. Serve with coconut rice.