Jan 13, 2009

Miso Baked Sea Bass

Damn you Santa Ana Wind!
It feels like thousands of tiny needles poking my skin every time the wind blows,
And I don't know how to get rid of that burning sensation from my eyes,
Humidifier and eye drops are not really doing their jobs.

I can't focus here,
The dryness makes my skin started to peel off,
I tried to put on layers of lotion,
But it feels greasy rather than moisturized.

Plus you know what?
It was 90 Degrees Fahrenheit (32 Degrees Celsius) yesterday,
Are we in the middle of January? Hello? Hello? What's going on here?

Despite all the obstacles,
I still managed a way to stand in the kitchen and cooked something for dinner,
You've got to feed that empty tummy right?

Miso baked sea bass-


1 medium to large sized sea bass (or cod) fillet
2 tablespoons of white miso paste
1 tablespoon of mirin
1 tablespoon of sake (Japanese cooking wine)
1 teaspoon of sugar
1 teaspoon of soy sauce


Mix all the ingredients together (except the fish) until the sugar dissolves,
Another way to do this is by heating them up in a saucepan,
But make sure nothing gets burned please,
Low heat works just fine.

Now let's grab a paper towel and pat dry the excess liquid from the fish fillet.
(Maybe the fish fillet is sweating here too)
Spread the marinade on both sides of the fish,
Sealed the container and let it sit in the fridge for at least 6 hours,
And of course you can leave it overnight.

One more step before serving.

Turn the oven to 400 degrees Fahrenheit,
Take the fillet out and wipe off the marinade,
Transfer to a baking dish, into the oven for 10 to 12 minutes or till the top turns slightly brown.

How simple is that?
I did feel like my skin started to crack when I opened that oven door,
(Especially under this extremely dry weather),
It's all for my stomach's sake,
Let's just pop up more humidifier and --- dig in!

Cindy's Rating: 7


  1. Mmm...miso fish! I had black miso cod this winter and it tasted great :). White miso fish should be great too :).

    Am thinking of making this at home, but the miso paste buckets are so big at our local supermarket. Hopefully we'll find a smaller bowl of miso paste.

    Yeah, the weather is SO weird. Schools have cut their trees (for me at least), and it feels so different! What used to be so shady is now WAY too bright and dry.

  2. To EatTravelEat~
    Yeah, maybe you can just get the big box of miso!
    Let's see what you can do about that giant box?
    Miso soup, miso baked egg plant?
    I think it can lasts for a long long time!

  3. Maybe I just will :). There are so many good foods made with miso! That bucket probably could have done about 50X of your recipe...and it looks like just regular size. A long time use for miso it is!

  4. I hope I can give you some of Singapore's humidity and you give me some of CA's coolness :p

  5. To Tigerfish~
    Haha that'll be really nice!
    I guess it's the price I have to pay to live in CA~

  6. This is a REALLY great dish! It looks like you have prepared it authentically. Have you tried chicken or beef in miso. A steak done like this is heavenly. The salt from the miso tends to dry it out, so chicken has to be sliced thin and beef shouldn't be in the miso too long, also the more fat content on the beef the better, I find.


  7. To Peko-P~
    Wow never tried miso on beef,
    Good suggestion,
    I'll definitely try it out sometime!