I am slowly transitioning to being more active on my blog as my Spanish classes will run until next week. Sniff sniff … I was having fun conversing in Spanish with my teacher. I surely couldn’t have improved that much without her. I am still making a tremendous amount of grammar mistakes but as long as people understand me, it’s fine!
I am sharing my miso glazed seabass recipe with you today. We love fish and seafood and try to have some every week. It’s usually on Saturday as we go grocery shopping that day. We often get some fresh fish from the supermarket – usually seabass from City Market or fresh Salmon from Costco.
|Click on the photo to get the printable recipe|
My favorite way to cook fish is searing it with fresh garlic and ginger – do always have fresh ginger people, truly -, drizzling some lime juice and topped with freshly chopped parsley. It’s quick – I don’t have much time left after we run errands at different places – and super tasty.
As I am the kind of person who likes to kick the butt of a settled routine of life, I make sure I have other easy peasy recipes in my repertoire that I can turn to whenever I feel it, aka when I have miso paste in my fridge.
Ingredients: only four!
- 6 seabass filets
- 85 g of white miso paste
- 85 g of mirin – mix 60 g of sake with 2 tbsp of mirin if you don’t have mirin
- 1 tsp of grated fresh ginger
- In a large salad bowl, mix the white paste with the mirin and ginger
- Rinse and pad dry the fish, use a silicone pastry brush or just your hands and coat the pieces of fish
- Set them aside for 30 minutes
- Preheat your oven at 200° C or 400° F
- Line a parchment sheet on a baking tray
- Brush off the excess marinade and lay the pieces of fish on the baking tray and transfer it into the oven
- Brush another layer of marinade halfway through cooking. It takes around 10 to 15 minutes, depending on the thickness of the fish
- Serve on a bed of sauteed greens with some rice