Instructions : |
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01 Place the fish in a large airtight plastic bag , pour in the marinade , press out any excess air and seal the bag . Make sure the marinade is evenly distributed over the fillets . Refrigerate for 1 to 2 hrs . |
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02 Remove the fish from the refrigerator for about 60 mins before cooking and preheat the oven to 400 ° F . |
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03 In the top pan of a double boiler , combine the miso paste , palm sugar , sake and mirin , and place over simmering water in the lower pan . As the mixture heats , whisk until the sugar and miso melt and the mixture is smooth . Do not allow the mixture to boil . Remove from the heat and let cool completely . |
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04 Arrange the fish fillets in a single layer in a baking dish , leaving space between the fillets . Pour in enough of the marinade to reach one-fourth of the way up the sides of the fillets . |
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EXCLUSIVE OFFER
Delight in a complimentary winetasting session
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PARTICIPATING SAILINGS :
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Ingredients :
1 cup white miso paste
⅔ cup coarsely chopped palm sugar
½ cup dry sake
¼ cup mirin
6 center-cut sea bass fillets , 8 oz each , boned and trimmed
6 large lime wedges
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05 Place the fish in the oven and bake until the fish is cooked and the sauce caramelizes . Serve with lime wedges . This fish pairs perfectly with a coconut or jasmine rice . |
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