This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Swest

Recipe Summary

prep:
10 mins
cook:
7 mins
additional:
3 hrs
total:
3 hrs 17 mins
Servings:
4
Yield:
4 fillets
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the sake, mirin, soy sauce, brown 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 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.

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  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.

  • Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts

287 calories; protein 24.7g; carbohydrates 27.9g; fat 3.7g; cholesterol 47.2mg; sodium 1612.5mg. Full Nutrition
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Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2011
UPATE 2: I tried this recipe on wild cod filets and it is by far the BEST choice of fish. If you don't get to marinade it for 3 hrs, it's OK. Just save the marinade and cook it into a sauce aferwards. I now like to place it on the top rack of the oven and broil it for 10-12 minutes or until it's done. This method is better than baking which also takes a longer time. But you will need to make sure it doesn't burn. This recipe has become one of my favorite!!! UPDATE 1: I used this recipe again on halibut filet. It was just as tasty. I got to marinade the fish for 4 hours, but still kept the marinade and cooked it into a sauce. And the sauce made a difference. Cook time for the halibut was also around 20-25 minutes baked at 400 degree. ------- EXCELLENT marinate!!! I had a grilled fish dish at a Japanese restaurant last week and this marinade tastes just like it! My hubby who hates cooked fish enjoyed this too. We got frozen sea bass, so it might taste a bit fishy, this marinade really helps to reduce the fishy taste. The reason why I gave this a 4-stars is the sea bass isn't fully cooked at 400 degree for 7-9 minutes. It really took me 20 something minutes with baking instead of broiled and checked it by poking a fork through. I didn't have time to marinate it for 3-6 hrs, so I only marinaded it for an hour and cooked the marinaded for dipping. It was really good. Read More
(56)

Most helpful critical review

Rating: 2 stars
11/15/2011
I gave this two stars because it smelled delicious and that counts for something in my book.....but it DIDN;T get the rest of the three stars because it tasted absolutely terrible. I was SHOCKED when I tasted this fish because again it smelled SO good. But it really tasted bad. Too much rice wine or something...I would consider making this again and substituting the rice wine for something else or putting more of a teriyaki spin on it....but never again like this. Read More
(9)
107 Ratings
  • 5 star values: 91
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/09/2011
UPATE 2: I tried this recipe on wild cod filets and it is by far the BEST choice of fish. If you don't get to marinade it for 3 hrs, it's OK. Just save the marinade and cook it into a sauce aferwards. I now like to place it on the top rack of the oven and broil it for 10-12 minutes or until it's done. This method is better than baking which also takes a longer time. But you will need to make sure it doesn't burn. This recipe has become one of my favorite!!! UPDATE 1: I used this recipe again on halibut filet. It was just as tasty. I got to marinade the fish for 4 hours, but still kept the marinade and cooked it into a sauce. And the sauce made a difference. Cook time for the halibut was also around 20-25 minutes baked at 400 degree. ------- EXCELLENT marinate!!! I had a grilled fish dish at a Japanese restaurant last week and this marinade tastes just like it! My hubby who hates cooked fish enjoyed this too. We got frozen sea bass, so it might taste a bit fishy, this marinade really helps to reduce the fishy taste. The reason why I gave this a 4-stars is the sea bass isn't fully cooked at 400 degree for 7-9 minutes. It really took me 20 something minutes with baking instead of broiled and checked it by poking a fork through. I didn't have time to marinate it for 3-6 hrs, so I only marinaded it for an hour and cooked the marinaded for dipping. It was really good. Read More
(56)
Rating: 5 stars
04/17/2009
One word for this recipe.....YUMMYLICIOUS!!! At least that should be a word. Make sure to marinate the fish for at least 4 hours, use a hot pan (med to medium high heat) with just a touch of olive oil, and cook one side for two minutes to get a nice crust, and then turn over and cook for another five minutes covered. Comes out moist and delicous! Read More
(47)
Rating: 5 stars
02/16/2010
Absolutely Awesome - the sea bass melts in your mouth - baked at 400 for 15 minutes - turning once - came out perfect. Marinated for full 6 hours - so easy and delicious. A definite repeat. Read More
(34)
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Rating: 5 stars
05/18/2009
Well done I pan roasted the sea bass in a hot pan with canola oil on a grill. The recipe is easy and if you get the fish to glaze properly it is delicious. Bok choy and rice is a great accompaniment. Read More
(12)
Rating: 5 stars
10/05/2010
Wonderful Flavor.. I had a nice piece of Halibut and some jumbo sea scallops... marinated them together for about six hours... baked at 400 for 3min and then broiled at higher heat for about 6min... They came out perfectly cooked. brought the leftover marinade to a simmer for about 4-5 min... wonderful sauce to serve along with fish, rice, and fresh asparagus... garnished with chive stems to look like it was served in a fancy Asian resturant....... Read More
(11)
Rating: 2 stars
11/15/2011
I gave this two stars because it smelled delicious and that counts for something in my book.....but it DIDN;T get the rest of the three stars because it tasted absolutely terrible. I was SHOCKED when I tasted this fish because again it smelled SO good. But it really tasted bad. Too much rice wine or something...I would consider making this again and substituting the rice wine for something else or putting more of a teriyaki spin on it....but never again like this. Read More
(9)
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Rating: 5 stars
11/17/2009
Wow. Easy recipe with delicious results! I marinated for 6 hrs; broiled and watched the seabass until edges started to darken; then I flipped and did the same. Moist and flaky. Accompanied with brown rice and sauteed spinach with a tsp of garlic salt hon-dashi. I recommend removing the fish skin prior to broiling some markets will do it for you so all sides have color and no risk of breaking the fish after broiling. Read More
(8)
Rating: 5 stars
08/09/2011
This marinade makes a glorious reduction. Don't pour it out! The green onions are a must. Perfect ying and yang. Thank you! Read More
(7)
Rating: 5 stars
06/09/2010
Truly excellent. For those that didn't like it I suspect it may have been the fish and not the recipe. We got sea bass steaks (with some skin) at a fish place and they came out very juicy and the fish was soft and flaky. We broiled in the oven (skin on the steak) until the miso carmelized and then moved down to lower-mid rack for a total baking time of 10-15 minutes. We served with the braised baby bok choy from marthastewart and white rice for a perfect pairing! Read More
(7)
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