Passion Project: Miso Glazed Chilean Sea Bass over Sesame Soba Noodles

In order to brighten everyone’s Monday, I’m sharing an absolutely amazing dish with you today! Here’s my take on the infamous Miso Glazed Chilean Sea Bass! Though I only discovered Chilean sea bass after I moved to the US, it quickly became one of my favorites. For some reason, this type of fish isn’t popular at all in France. Sellfishly, I guess that’s not such a bad thing though. Since it is an endangered species, the less people eat it, the more likely it is that we’ll be able to enjoy it for a long time! As a matter of fact, I can’t recall ever seeing it on a restaurant menu back home. What a shame! Chilean sea bass is such a wonderful, buttery, rich way to indulge! Especially when it is marinated in miso and literally melts in your mouth. Yum!

Fun fact about me, I didn’t like miso until very recently… I’ve never been fond of miso soup and so I always dismissed miso paste as an ingredient I could use in preparations. That’s until I started having it differently and realized how versatile it is. There’s so much more to it than soup! I started having it as a dressing. Then I tried it with fish at restaurants, and absolutely loved it too. I first had it prepared this way at the most popular Japanese restaurant on campus. It blew my mind at first bite and I’ve never failed to order it ever since. I’d been meaning to recreate this recipe for a while, but never got to doing it until today. Mind blown (again)! This is as delicious as the kind you can get at a restaurant. Plus it’s so easy to make! The miso caramelizes around the edges and adds a deep flavor to the sea bass. Trust me, you’ll be asking for seconds!

Though this dish is typically paired with a side of rice, I went for some soba noodles. I kept the flavors very subtle because I didn’t want it to overpower the fish’s taste. A drop of sesame oil and some green onions made for a great combination with the soba. Soba noodles are made of buckwheat flour. They have a nice bite to them and go really well with the buttery fish. Overall, this makes for a truly great dish. Just like my favorite meat recipe for my Passion Project was my Moroccan Chicken, this one is my top pick for fish. Bon appétit!

---

Total time: 15 minutes

Ingredients: 

• 1 Chilean sea bass filet
• 1 tbsp miso paste
• 2 tbsps mirin (or rice wine vinegar)
• a pinch of sugar
• 1/2 tbsp soy sauce
• 1 1/2 tsp sesame oil
• 1/2 clove garlic, pureed
• 2 oz. soba noodles, dried
• 1 green onion
• sea salt & ground black pepper

Directions:

1. The night before: prepare the miso marinade. In a bowl, stir together the miso paste, mirin, sugar, soy sauce, 1/2 tsp of sesame oil, and pureed garlic. Coat the fish in the marinade, and refrigerate in an air tight container overnight.
2. Preheat your oven to 400°F, and bring salted water to a boil.
3. Meanwhile, take the fish out of the fridge and let it reach room temperature. Scrape the excess marinade off, and season with salt and pepper. Mince the green onion and set it aside.
4. Heat some olive oil in an oven-proof skillet. Pan sear the fish for about 1-2 minutes, untouched. Then, flip it over and place the pan in the oven for 8 minutes.
5. Meanwhile, cook the soba noodles in boiling water for 4 minutes. When they are ready, drain the noodles and toss them with 1 tsp of sesame oil and half of the minced onion.
6. To plate, gently top the sesame soba noodles with the baked sea bass. Sprinkle with the remaining green onion and more black pepper. Enjoy!

Légine Glacée au Miso sur Nouilles Soba au Sésame

Temps Total: 15 minutes

Ingrédients: 

• 1 pavé de légine
• 1 c.s de pâte de miso
• 2 c.s de mirin (ou de vinaigre de riz)
• une pincée de sucre
• 1/2 c.s de sauce soja
• 1 1/2 c.c d’huile de sésame
• 1/2 gousse d’ail, en purée
• 40 g. de nouilles soba sèches
• 1 oignon vert
• sel de mer et poivre noir

Étapes:

1. La veille: préparez la marinade de miso. Dans un bol, mélangez la pâte de miso, le mirin, le sucre, la sauce soja, 1/2 c.c d’huile de sésame et l’ail en purée. Recouvrez le poisson avec la marinade et placez-le au réfrigérateur dans un récipient hermétique pour la nuit.
2. Préchauffez votre four à 200°C, et faites bouillir de l’eau salée dans une casserole.
3. Pendant ce temps, sortez le poisson du frigo et laissez le revenir à température ambiante. Raclez la marinade en excès et assaisonnez le pavé de sel et de poivre. Émincez l’oignon vert et mettez-le de côté.
4. Faites chauffez de l’huile dans une poêle allant au four. Saisissez le poisson pendant 1-2 minutes sur une face sans le toucher. Puis, retournez le pavé et enfournez la poêle pour 8 minutes environ.
5. Faites alors cuire les nouilles soba dans l’eau bouillante pendant 4 minutes. Égouttez-les et mélangez-les avec 1 c.c d’huile de sésame et la moitié de l’oignon vert émincé.
6. Servez le poisson délicatement posé sur la base de nouilles. Garnissez avec l’oignon vert restant et un tour de poivre noir. Bon appétit!

Advertisement