MISO SEA BASS NOBU RECIPE RECIPES
MISO CHILEAN SEA BASS RECIPE | SEA BASS RECIPES - FULTON FISH MARKET
Our miso Chilean sea bass recipe is a riff on Nobu's miso black cod recipe, one of those famous fish dishes that looks impressive, but is actually much easier to make than you might think. Nobu's signature dish marinates fish in sweet-savory sake and miso for two to three days, but we've reduced it to an overnight marinade which still gets you all that incredible flavor. Instead of black cod, we're using Chilean sea bass, where the high fat content gives it a rich, moist flavor. We've also updated the recipe to roast in the oven instead of grilling then roasting, making it even easier to enjoy this luxurious dish any night of the week.
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Prep Time 010 minutes
Cook Time 015 minutes
Yield Serves 4 - 4
Number Of Ingredients 6
Steps:
- 1. In a small pan, bring the mirin and sake to a boil. Whisk in the miso until dissolved and smooth. Add the sugar and cook over medium-low heat, until dissolved. Transfer the marinade to a dish and let cool. Once cool, add the fish and turn to coat. Cover and refrigerate overnight. 2. Preheat the oven to 450°F. Wipe the marinade off the fish. Lightly oil a baking dish, and add the fish. Bake until flaky, about 15 minutes, depending on the thickness of the fish. Enjoy!
BLACK COD WITH MISO RECIPE - NOBU MATSUHISA | FOOD & WINE
A signature at Nobu restaurants, this sweet-savory miso black cod recipe has been cloned by chefs all over the world. Nobu miso black cod is made by marinating black cod in a good deal of the sake-miso marinade for two to three days, but the fish is also spectacular if you marinate it only overnight in just enough sake and miso to coat. Slideshow: More Grilled Seafood Recipes
Provided by Nobu Matsuhisa
Total Time 8 hours 35 minutes
Yield 6
Number Of Ingredients 7
Steps:
- In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
- Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
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MISO AND SOY CHILEAN SEA BASS RECIPE | ALLRECIPES
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.
From allrecipes.com
Reviews 4.7
Total Time 3 hours 17 minutes
Category World Cuisine, Asian, Japanese
Cuisine Asian, Japanese
Calories 286.9 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 3 hours 17 minutes
Category World Cuisine, Asian, Japanese
Cuisine Asian, Japanese
Calories 286.9 calories per serving
- 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.
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MISO-GLAZED FISH RECIPE - NYT COOKING
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can’t imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I’ve reduced the sugar considerably.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 30 minutes
Cuisine japanese
Calories 450 per serving
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 30 minutes
Cuisine japanese
Calories 450 per serving
- Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.
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MISO AND SOY CHILEAN SEA BASS RECIPE | ALLRECIPES
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.
From allrecipes.com
Reviews 4.7
Total Time 3 hours 17 minutes
Category World Cuisine, Asian, Japanese
Cuisine Asian, Japanese
Calories 286.9 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 3 hours 17 minutes
Category World Cuisine, Asian, Japanese
Cuisine Asian, Japanese
Calories 286.9 calories per serving
- 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.
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MISO-GLAZED SEA BASS RECIPE - NYT COOKING
Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 268 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 268 per serving
- Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.
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RECIPE: NOBU-INSPIRED MISO AND SOY CHILEAN SEA BASS RECIPE - OU LA VIX
20/8/2020 · Nobu-Inspired Miso and Soy Chilean Sea Bass Recipe A twist on Nobu's famous Miso-Marinated Black Cod Prep Time 15 minutes Cook Time 20 minutes Servings people Ingredients Ingredients 4 Chilean sea bass filets or 1.5lb-2lb filet Miso Marinade 1/4 cup sake 1/4 cup mirin 4 tablespoons white miso paste 3 tablespoons sugar I used organic coconut sugar
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RECIPE: NOBU’S MISO-MARINATED BLACK COD | KITCHN
2/5/2019 · Nobu's Miso-Marinated Black Cod Recipe Yield Serves 4 Show Nutrition Ingredients 1/4 cup sake 1/4 cup mirin 1/4 cup white miso paste 3 tablespoons granulated sugar 4 (8-ounce) black cod fillets Instructions Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat.
From thekitchn.com
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MISO-MARINATED SEA BASS - RASA MALAYSIA
30/12/2020 · Preheat an indoor grill and lightly wipe off (with fingers) any excess miso marinate clinging to the sea bass but don't rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown. Transfer the fish fillets to the oven 350 degree and bake for 10-15 minutes. Serve hot. Nutrition Information Yield 2
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NOBU CHILEAN SEA BASS RECIPE
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