Miso-Glazed Sea Bass

Two of the world's greatest chefs Jacques Pépin and Michael Mina share the same recipe for this incredible dish so we had to make it and share it with you.

Ingredients

  • 6-ounce sea bass fillets (each about 3/4 inch thick)  ·  4 
  • sake  ·  1/3 cup 
  • mirin (sweet Japanese rice wine)  ·  1/3 cup 
  • light yellow miso (fermented soybean paste)  ·  1/3 cup 
  • (packed) brown sugar  ·  3 tablespoons 
  • soy sauce  ·  2 tablespoons 
  • chopped green onions  ·  2 tablespoons 
  • chopped fresh basil  ·  2 tablespoons 

Instructions

This recipe is from Oceania Cruises Restaurant Red Ginger under Chef Jacques Pépin and one of the premier restaurants in San Francisco Aqua under Chef Michael Mina. Thanks to the help of Wine Club Member Mary Beth Cerjan we have been able to reproduce it with incredible results.

Warning - this recipe involves marinating the fish for a minimum of three hours but this can be done the day before.

Miso Glaze

  • Mix sake & mirin in a heavy-based non-reactive saucepan, bring to the boil, and continue to boil for 2-3 minutes to allow the alcohol to evaporate
  • Stir in sugar with a wooden spoon until dissolved, then slowly mix in the miso paste and soy sauce a little at a time.
  • Cook over medium heat, stirring constantly so as not to let the mixture burn, for 10-15 minutes.
  • Strain mixture through a sieve to remove lumps, allow to cool and then chill until quite cold.

Fish

  • Place the fish in a non-reactive container, pour a good splash of Miso mixture over each fillet and leave to marinate for a minimum of three hours and up to two days in the refrigerator.
  • When ready to cook the fish, preheat a hot grill or the oven to 200°C
  • Place the fillets in the grill pan or on a non-stick baking sheet and cook under the grill or in preheated oven for 10-12 minutes, turning once if grilling, until cooked through and golden on the outside.

Serve

  • Transfer to plates. Sprinkle with green onions and basil and serve.
  • Fresh asapagrass in season makes an excellent compliment.
  • To make it a major dish serve with shrimp tortellini in lobster consommé.

Relish Roussanne

Relish Roussanne

Relish is a limited production single-varietal Roussanne wine from a single vineyard.