Ingredients
1/4 c. white or yellow miso paste
1/2 c. mirin
2 tsp. reduced-sodium soy sauce
1 tbsp. neutral oil, such as canola or vegetable
1 tsp. granulated sugar
1 clove garlic, smashed
1 1/2 lb. Chilean sea bass, cut into 4 equal pieces
4 scallions, white and light green parts thinly sliced
Preparation
Step 1Place miso in a small bowl. Slowly whisk in mirin until smooth, then whisk in soy sauce, oil, sugar, and garlic.Step 2Pour marinade into a 2-quart baking dish. Add the fish and turn to coat. Cover and refrigerate for at least 2 hours or up to 8 hours, turning the fish once.Step 3Heat the oven to 425° and place racks in the middle and highest positions. Line a rimmed baking sheet with foil. Step 4Place the fish on the prepared baking sheet and roast for 12 to 15 minutes on the middle rack, until the flesh is opaque and flakes easily with a fork.Step 5Switch oven to broil on high and move the baking sheet to the top rack. Broil, watching closely, until the edges of the fish start to brown, 1 to 3 minutes.Step 6Serve garnished with scallions.
Mirin is a type of rice wine that is commonly used in Japanese cooking (though it’s more sugary and less alcoholic than sake). It’s a key ingredient in the marinade, and a condiment worth keeping in your pantry. The rest of the bottle is simply destined for DIY ramen. If you can’t find mirin, you can use regular rice vinegar and increase the sugar in the recipe to 2 teaspoons. If you’re not in the habit of keeping a tub of miso in your fridge, this is the time to make it a kitchen staple. Use it in a gingery miso-ginger salad dressing, on miso-roasted carrots, and even in miso bolognese sauce! No whisk? No problem. Combine the ingredients for the marinade in a jar and shake really well. (Plus, it’s a workout!) Then pour the marinade into the dish and proceed with the recipe. To make this gluten-free, use tamari or gluten-free soy sauce in the marinade.
