Oceania’s Baked Chilean Sea Bass in Miso Sauce



Photo by Gail Kaley Kumpf         









Senior Executive Chef Alban Gjoka oversees Oceania Cruise Lines Specialty Restaurants, including the contemporary Asian culinary masterpiece, Red Ginger.  Oceania graciously shares the recipe for this memorable dish.



Baked Chilean Sea Bass in Miso Sauce
Serves 6

1 cup white miso paste
2/3 cup coarsely chopped palm sugar
1/2 cup dry sake
1/4 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.

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