Miso Patagonian Toothfish (aka Chilean Seabass)
Miso Patagonian Toothfish (aka Chilean Seabass). A miso glazed Chilean seabass recipe.
Ingredients
- •0.25 cup mirin (null)
- •0.25 cup sake (null)
- •0.33 cup miso paste (null)
- •0.33 cup cane sugar (null)
- •2 lb Chilean Seabass (4-8 oz filets)
Instructions
- Boil the mirin and sake for 3 min.
- Add in sugar and miso. Cook a couple min without boiling. Let it cool.
- Pour it all over your fish, cover it VERY tightly and marinate for 24 -48 hrs in fridge.
- Broil it (I did 7 min) but every oven is different so keep an eye out.
