lubina Aquanaria

Recetas Grilled Aquanaria sea bass fillet macerated in Sayko miso

Grilled Aquanaria sea bass fillet macerated in Sayko miso

PREPARATION

  1. To prepare the sauce, first boil the mirin with the sake for 20 seconds on high heat (this way the alcohol will evaporate but the taste of the sake will remain).
  2. Lower the heat, add the miso paste and stir with a wooden spoon.
  3. Increase the heat and add the sugar while continuously whisking.
  4. Let it cool at room temperature prior to using the mixture as a marinade for the fish.
  5. Use paper towels to dry the sea bass fillets and then spread a generous layer of miso sauce over them. Store in the refrigerator in a covered container for two days.
  6. Before cooking, preheat the grill or oven broiler.
  7. Carefully remove the excess miso on the fillets but leave a generous amount of the sauce. Cook in the oven at 149º C (300º F) for 10 minutes or grill until they turn a caramel colour. Monitor to ensure they do not dry out and add more miso sauce if required. Serve immediately.

 

lubina aquanaria

Grilled Aquanaria sea bass fillet macerated in Sayko miso