Picture from The Seasoned Wok Publisher
This Miso Chilean Sea Bass is melt-in-your-mouth delicious! Moist and tender, the flesh is not only mouth-wateringly delicious but is super-easy to make. Served with rice or vegetables, it is definitely an insanely addicting dinner.
| Cook Time | Servings |
| 15 mins | 4 |
Ingredients
- 4 slices (4 oz) Chilean sea bass or black cod
- 1 tsp miso
- 2 tsp soy sauce
- 1/2 tsp sesame oil
- 1 clove of garlic, minced
- 1 thin slice ginger, minced
- 1/2 tsp freshly squeezed lemon juice
- 1/8 tsp ground black pepper
Practice
step 1Add miso, soy sauce, minced garlic, sesame oil, lemon juice and ground black pepper to a bowl, then stir well.
step 2Add sea bass and marinade to a large airtight bag, seal and refrigerate overnight.
step 3Fire up the smoker and smoke with cherry wood at 275℉ until the internal temperature reaches 120℉ or other temperature you like. Or using an oven, set the oven to 450℉ and bake for about 15 mins until tender. Use an instant-read thermometer as a quick and efficient way to measure cooking temperatures.
step 4Remove and rest for a few mins when finished. Serve with salad, roasted broccoli, or steamed rice. Enjoy!
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