Sweet Miso Marinated Sea Bass + Giveaway

17 Aug

My husband is a pretty cool guy, and as it turns out, a pretty cool boss too.  Why you ask?  Well, a vendor of his offered up an all expenses paid  trip to Alaska to go deep sea fishing and instead of saying, “Heck yeah, sigh me up!” {like I would have}, he paid it forward and sent his top sales guy.  See?  Pretty cool.

So, since he didn’t get to go on the trip, one of sales guys that went brought back 70lbs of fish and he set aside a few fillets for my husband to bring home.  Some of those were sea bass.

Because this fish was now a precious souvenir of sorts, I felt a lot of pressure to get it right when I cooked them, so, because I had miso on hand from the Miso-Shiitake Mushroom Tofu I recently made,  I used a sure fire sweet miso marinated fish recipe that works with fish from salmon to cod to, and in this case, sea bass.

{Gina’s Take}

Though there was ample pressure for me to succeed this week, life managed to get crazy, and instead of marinating the fish for 6 hours, it ended up marinating overnight {oops}.  It turned out fine, though I wouldn’t recommend marinating it that long because sea bass is not cheap and you don’t want it to get mushy.  I put the fillets and the marinade in a ziplock bag and rotated it whenever I found myself opening the refrigerator door.

As for the Mirin, a sweet cooking rice wine, and the sake – if these are new ingredients for you, head to the wine section of your grocery store.  I picked up a bottle of sake for $2.99 and the Mirin for $3.99 at Whole Foods.  Rice wine vinegar can be used in a pinch as a substitute for the sake.

Once the fish is done marinating, set the marinade aside to make the dipping sauce.  I personally like the fish without it, but my husband loves it.  We both agree that you don’t want to skip the basil & scallions – they add a beautiful layer of flavor to the fish.

How do you know when it’s done?  Look to the marinade on the fish for a visual cue.  It will start to subtly caramelize along the corners of the fish fillets.

Prepare the fish with your favorite veggies – I used baby bok choy and couscous this week – and serve.  Finish the rest of that sake with your dinner too, of course. {wink}

{Pretty Little Tip}

The marinade can work as a great dipping sauce in other recipes as well.  My faves are tofu and chicken.

{Pretty Little Give Away}

Given that my husband has been role modeling the, ‘pay it forward’ philosophy, I wanted to do the same for one of the Pretty Little Dishes readers this week.  The nice folks over at SideChef were kind enough to send me some sweet swag, including  an apron, a reusable grocery bag, and other fun SideChef branded goodies.  So one lucky reader will get to share the love.

How to Enter:

Step 1:  Leave a comment telling us what your favorite Fall recipe is.

Step 2: Use the giveaway form below to record your entries…and  good luck!!!  The comment entry is the only mandatory step you must complete to enter…. but we’d love it if you stayed in touch on instagram, twitter, or pinterest!



Sweet Miso Marinated Sea Bass


  • 1/3 cup Sake
  • 1/3 cup Mirin (sweet cooking rice wine)
  • 1/3 cup white or light yellow miso
  • 3 Tablespoons brown sugar (packed)
  • 2 Tablespoons low sodium soy sauce
  • 1.5lbs Sea Bass fillets, cut about 3/4 inch thick each
  • 1 teaspoon cornstarch
  • 2 Tablespoons scallions, chopped
  • 2 Tablespoons fresh basil, cut in to thin strips (chiffonade)


  1. In a small bowl, make the marinade by whisking together the sake, mirin, miso, brown sugar, and soy sauce.
  2. Take Fillets, place in a ziplock bag/bowl/dish and pour the marinade over the fish. Place in the fridge and allow the fillets to marinate for 4-6 hours. Flip/rotate the fillets 1/2 way through if they are not fully submerged.
  3. Cook
  4. Line a baking sheet with aluminum foil and place the fillets on the foil. Save the remaining marinade for the sauce.
  5. Set the top rack in the oven at least 6 inches from the top of the oven, and set the the oven temperature to broil.
  6. Leaving the oven door cracked an inch or two, broil the fish for 4-6 minutes until cooked. Keep a close eye on the fish to prevent overcooking.
  7. Sauce
  8. While the fish is cooking, take the leftover marinade and pour it into a small pan. Add the cornstarch and whisk the marinade while simmering for about 4 minutes over medium high heat, until thickened.
  9. Serve
  10. Plate the fish, drizzle or serve the sauce on the side, and top with the basil and scallions.

Recipe inspired by epicurious.com

9 Responses to “Sweet Miso Marinated Sea Bass + Giveaway”

  1. Don Davis August 17, 2014 at 4:28 am #

    My favorite fall food is sugar donuts and apple cider

  2. Thalia @ butter and brioche August 18, 2014 at 5:55 am #

    cant remember the last i had sea bass.. definitely need to make this recipe. love the sound of a sweet miso marinade.

  3. Danielle August 19, 2014 at 3:16 am #

    My favorite fall dish is pumpkin pie! And soup…lots and lots of soup.

  4. manda August 20, 2014 at 6:03 pm #


  5. Carolsue August 21, 2014 at 12:46 am #

    My favorite fall recipe is Walnut Apple Crisp

  6. Carolsue August 23, 2014 at 9:29 am #

    Another favorite is sweet potato pie

  7. Laura August 23, 2014 at 3:17 pm #

    pumpkin scones

  8. bn100 August 24, 2014 at 11:37 pm #

    apple pie

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