It was a picture in a newspaper clipping on the wall in a Japanese restaurant. I was sold.
It's been a while since I've had Chilean Seabass...probably because it's not sustainable, is often caught illegally, and has high Mercury levels. But, it's good. What can I say - you have only so long on this planet.
Anyway, I went to Wholesome Choice (which could explain why they carry the fish and places like Stater Bros and Ralph's don't), looking for a buttery white fish and there it was. At $18.99 a pound, I expected it should be good.
Miso Sauce:
1/2 cup Miso paste
1/4 cup sugar
1/4 sake
2 Tbsp rice vinegar
2 Tbsp rice wine
1 tsp dark soy sauce
Mix the sauce well, and marinate the fish in it for at least 1 hour. You can actually do this marinade all day and it will be even better, but do what you can with the time you have.
Preheat your oven to 350 degrees. Pour your marinade into a small, low-lipped baking dish (I used a glass pie dish), and add your fish. Depending on the thickness, you'll cook it anywhere from 10 - 20 minutes. It looks nice with a little touch of browning, so if you get it close to done, you can fire up the broiler and get a singe on it for about 30 seconds. You probably want to flip the fish midway through cooking it, but it's not essential.
Remove to a plate and pour some of the sauce (not the burned part) over the top of your fish. I served this with Japanese-style sweet potato-crab salad.
Japanese-Style Sweet Potato-Crab Salad:
2-4 sweet potatoes, peeled and cubed
1 russet potato, peeled and cubed
2 Tbsp Miracle Whip
1 Tbsp honey
1 tsp Sriracha
1 cup real or imitation crab, chopped into chunks
Steam sweet potatoes and potato for about 15 minutes. Remove and drain, place in a large bowl. Lightly mash, leaving chunks. Add honey, Miracle Whip, and Sriracha, and mix well. Place in refrigerator to cool and blend flavors. When it's cool, add the crab and mix.
Why use Miracle Whip instead of regular mayo? It's your call - I'm sure either would work.
Enjoy!
~Brock
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