Indulge in a Flavorful Fusion of Chilean Seabass and Savory Miso Soup, Packed with Health Benefits
Make no mistake, this easy miso-marinated chilean seabass clearly exceeds expectations. The dish packs flavorful punch. Additionally, the marinated Chilean sea bass served with a warm and comforting miso soup, packs a nutritious profile. The soup consist of a variety of vegetables and aromatic seasonings.
First, beginning with the marinade, a blend of freshly grated ginger, garlic, scallions, thyme leaves, rice wine vinegar, Chinese black vinegar, mirin, white miso paste, and sesame oil infuses the Chilean sea bass with a depth of flavor. Ideally, the marinade not only enhances the taste but also adds a nutritional punch. Specifically, the ingredients like ginger and garlic include anti-inflammatory and immune-boosting properties.
How long should the miso-marinated Chilean Seabass marinate and best method for cooking?
While many recipes calls for up to an overnight marination, the best timeframe ranges from thirty minutes or up to two hours. Hence, the taste results in a milder flavor. Importantly, the fish takes well to either baking in a 425F/218C degrees preheated oven or simply broil. Importantly, depending on the thickness of the fish, a short eight to ten minutes cook time results in a melt in your mouth texture.
Variations of this miso-marinated fish
First, chilean sea bass buttery flavor and rich texture absorbs the marinade perfectly. Hence we do prefer it over other fish. However, wild cod also works well, but it lacks the buttery flavor. Additionally, halibut or any other mild and hearty texture fish can be substituted. Furthermore, to create a stronger flavor and glaze, add some brown sugar and also Japanese sake for added flavor.
How to serve this Miso-Marinated Chilean Seabass Dish!
Basically, a miso vegetable soup (recipe included in recipe card) compliments the miso-marinated Chilean seabass. Prepare the base by soaking kombu, a type of dried seaweed, in water to extract its rich umami flavor. Dashi powder, or a Japanese dried fish flakes, adds depth to the broth. White miso paste, a fermented soybean paste, further enriches the soup with its savory taste and probiotic benefits, promoting gut health and digestion.
The addition of vegetables such as shiitake mushrooms, leeks, scallions, and spinach contributes to the dish’s vibrant colors and textures. Moreover, they provide a plethora of vitamins, minerals, and antioxidants. Specifically, shiitake mushrooms, in particular, are prized for their immune-boosting properties and are rich in vitamins B and D. Leeks and scallions add a subtle sweetness and a dose of vitamin K. Additionally, spinach offers an abundance of iron and folate, essential for overall health and well-being.
Overall, the soup combined with the baked miso-marinated Chilean seabass packs a flavorful fusion of flavors and nutrition. Further, by baking the marinated sea bass, the dish retains its natural moisture and delicate texture while minimizing added fats. Hence, making it a heart-healthy option. The combination of omega-3 fatty acids from the sea bass and the wholesome ingredients in the miso soup creates a well-rounded meal. This go-to delicious fish and soup combination makes a perfect lunch or dinner and provides nourishment for the body and soul. Enjoying this dish provides a satisfying culinary experience while promoting optimal health and vitality.
Hungry for more Asian Inspired Dishes?
Our delightful and easy to make miso soup with leftover turkey meatballs are a menu staple. Or savory the fiber rich lentils veggies miso soup. What’s more, add this baked Chilean Sea bass to your lunch or dinner menu. For additional deliciousness, peruse JulietKitchen.com, where a wide variety of fantastic recipes awaits you!
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Nutritional information
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Miso-Marinated Chilean Sea Bass
Equipment
- stock pot We use All Clad FusionTec
Ingredients
- 1 – 1 1/4 pounds chilean sea bass skinless and pin boned removed. Rinsed and dried thoroughly
For the marinade
- 1 Tablespoons freshly grated ginger
- 1 tablespoons freshly grated garlic
- 2 – 3 scallions sliced thinly
- 1 – 2 teaspoons fresh thyme leaves
- 1 tablespoon rice wine vinegar
- 1 tablespoon Chinese black vinegar
- 1/4 cup mirin
- 1/4 cup white miso paste
- 1 teaspoon sesame oil
- 2 – 3 tablespoons water
For the Miso Soup
- 6 cups water
- 1 piece kombu (Dried Seaweed)
- 1 packade dashi powder
- 1/4 cup white miso paste
Vegetables and for the miso soup
- 2 tablespoon avocado oil
- 7 ounces Shitakie mushrooms rinsed, dried and sliced
- 6 – 8 baby leeks (or 1 large leak) White parts only. Rinsed and sliced
- 4 – 6 scallions thinly sliced (white and green parts separated)
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 teaspoon fresh thyme leaves
- 2 – 3 cups baby organic spinach or your favorite green leafy vegetables
- kosher salt to taste
Instructions
Marinate the chilean sea bass
- In a medium mixing bowl, combine the ginger, garlic, scallions, vinegars, mirin, miso paste, water and sesame oil. Mix to combine.1 Tablespoons freshly grated ginger, 1 tablespoons freshly grated garlic, 2 – 3 scallions sliced thinly, 1 – 2 teaspoons fresh thyme leaves, 1 tablespoon rice wine vinegar, 1 tablespoon Chinese black vinegar, 1/4 cup mirin, 1/4 cup white miso paste, 1 teaspoon sesame oil, 2 – 3 tablespoons water
- Add the fish and coat with the marinade. Cover and asiide for 30 minutes. Flip the fish once during the marinating time. Note: May use a ziplock bag for the Marinade.1 – 1 1/4 pounds chilean sea bass
Preheat the oven 425F/218C degrees 15 minutes before baking the fish.
Make the Miso Stock Base
- In a 4-quart stock pot, add the water and kombu. Submerge the kombu. Let the kombu soak and rehydrate for 30 minutes. Heat the kombu to a gentle simmer for 10 minutes.6 cups water, 1 piece kombu
- Remove and discard the kombu. Add the dashi powder package. Bring to a simmer. Simmer for 5 to 10 minutes. Remove the dashi package and discard. Turn off the flame.1 packade dashi powder
- In a small bowl, add the miso paste and 1 cup of the dashi broth. Whisk//stir to dilute the miso paste. Add the diluted miso into the dashi stock. Stir.1/4 cup white miso paste
While the kombu is rehydrating, cook the aromatics and vegetables.
- Heat a 3-quart deep skillet. Use medium heat. Add the avocado oil.2 tablespoon avocado oil
- Add the shitakie mushrooms and spread in a single layer. Let cook for 2 minutes without disturbing. Mix and cook another 1 – 2 minutes.7 ounces Shitakie mushrooms
- Add in the leaks, white parts of scallions, ginger, garlic and thyme leaves. Season with a pinch or two of salt. Mix and cook 1 to 2 minutes until fragrant and the leeks starts to soften. Turn off the flame.6 – 8 baby leeks (or 1 large leak), 4 – 6 scallions, 1 tablespoon grated ginger, 1 tablespoon grated garlic, kosher salt, 1 teaspoon fresh thyme leaves
- Add in the spinach and a pinch of salt into the miso stock. Stir to combine. Let the heat of the liquid wilt the spinach.2 – 3 cups baby organic spinach
- Add the cooked vegetables mixture into the soup. Stir. Taste and adjust salt if needed.
Simultaneously bake the chilean sea bass
- Line a 1/4 sheet pan with parchment paper.
- Remove the fish from the marinade and space them out on the lined sheet pan.
- Transfer to the preheated over and bake 8 to 10 minutes depending on the thickness. Or until the internal temperate reaches 141F – 145F degrees.
- Remove from the oven. Serve the fish on top of a hearty bowl of the soup. Garnish with chopped scallions. Enjoy!
Nutrition
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