An Asian influence can still be felt in Paris restaurants, especially in the 13th arrondissement, where there is a sizable Vietnamese community.
As part of a multi-course meal, use a 4-ounce portion of fish. The marinade would work well with any oily fleshed fish like salmon, black cod, or yellowtail. I accompanied the Chilean sea bass with seared broccolini. The slight bitterness of rapini or cavolo nero would also be a good compliment to the rich fish.
Ingredients
6 (4oz) fillets of oily fleshed fish
2 bunches broccolini, rapini, or cavolo nero
For the Marinade
2 Tbl soy sauce
½ cup miso paste, white, yellow or red will do. The darker the color, the saltier and more assertive
the flavor of the miso.
½ cup mirin
1 Tbl sugar (more or less according to personal taste)
½-1 Tbl fresh ginger, peeled and finely diced
Instructions
Step 1
Cut the fish fillets into serving portions, 4 ounces for a multi course meal, 6-8 ounces for a simpler dinner.
Step 2
Whisk together the ingredients for the marinade. Coat the fish portions, seal tightly in a plastic Ziploc, and place in the refrigerator for at least two hours. You can also marinate the fish in the morning to be cooked that night for dinner.
Step 3
Blanch the green vegetables, shocking them in an ice bath to stop the cooking. Pat dry. Reserve for later.
Step 4
At point of service, sear the fish on both sides in a nonstick skillet. Use medium heat, since the sugars in the marinade can easily scorch.
Step 5
Finish the fish in a 400° oven until it flakes easily with the gentle prodding of a fork and the flesh has lost its translucent look. An instant-read thermometer should read 140° F when inserted into the center of a fillet.
Step 6
As the fish rests, warm a clove of garlic in some olive oil. Just before it turns brown, remove the garlic and add the greens to the hot oil, just letting them blister.
Step 7
If you want a simple pan sauce, mix the juices in the fish skillet with a little of the marinade and a drizzle of hot water. Swirl and simmer, adjusting the amounts of both, until you have the consistency and flavor balance you want.
Step 8
On a warm plate, lay down the sauce first, fish on top, and then surround one side of the plate with greens.
HNY Lisa! Thanks for the inspired New Years Day Chilean Sea Bass recipe. I’ve been chopping away and utilizing some of the other skills you have shared through the Holidays and the whole Pandemic. You are the gift who keeps giving. Thank you!
Love this, Lisa! I’ve been on a black cod kick (I use Lummi Island Wild’s https://lummiislandwild.com/our-seafood/sablefish-black-cod-fillets/) and it worked SO WELL for this recipe. First time working with broccolini, too. Thanks for an amazing recipe.
Jan, I’m so glad the recipe worked well for you. And thanks for the information about Lumi Island Seafood. I knew about their salmon but not about their sable. Lisa
Really delicious Lisa! I want to bathe in the marinade!!! I’ve made this 3 times now with Chilean sea bass. The only change for me was that I pan cooked the whole time and skipped the baking.