Miso Chilean Sea Bass w/ Udon Noodles
A Japanese tradition, Miso sauce pairs perfectly with the buttery flavor of Chilean Sea bass. Add fiber rich udon noodles, and this dish is quintessentially Japanese.
- 2 portions (6oz) Prime Fish Chilean sea bass, thawed
- ½ pound Udon noodles
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, cut into thin strips
- 1 yellow onion, halved and thinly sliced
- 1 bunch scallions, thinly sliced
- 1 tsp sesame seeds
- 1 tbsp fish sauce
- 2 lemons, juiced
- 2 limes, juiced
- 1 tbsp ginger, grated
- 2 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 1 tsp ginger, minced
- ½ tbsp maple syrup
- 1 tsp sesame oil
- 1 tbsp olive oil
- 2 tbsp Thai chili sauce
- ⅓ cup miso paste
- ⅓ cup Mirin rice wine
- ¼ cup brown sugar
- 3 tbsp soy sauce
- 1 tbsp cornstarch
- ¼ cup water
- First off marinate the sea bass. Add all the marinade ingredients to a plastic bag or bowl. Give the bag a good shake, or stir the bowl, to combine the ingredients. Add the sea bass and coat with the marinade. Place in the bag, or bowl covered with plastic wrap, in fridge and marinate for 30 minutes.
- Preheat the oven to 375° F.
- Bring a pot of salted water to a boil, add the udon noodles and cook for about 10 minutes, or according to the package instructions. Strain set aside.
- Prepare the miso sauce. To a saucepan add all the miso sauce ingredients, except the cornstarch and water, and whisk together.
- Dissolve the cornstarch in the ¼ cup of water and whisk into the saucepan.
- Bring the sauce to a boil, constantly stirring. Immediately reduce to a simmer and stir until the sauce thickens. Set aside.
- Remove the sea bass from the marinade, pat dry and season with salt and pepper to taste.
- Heat an oven-proof cast iron skillet over high heat. Reduce the heat to medium high and add a tablespoon of olive oil. Sear both sides of the sea bass until golden brown.
- Place the skillet into the preheated oven and finish cooking, about 5-7 minutes. Remove the sea bass from the skillet to a plate and cover to keep warm.
- In the same skillet on medium heat cook the bell peppers, carrots, and onion until softened.
- Add the cooked udon noodles to the skillet. Pour over the miso sauce and toss to combine. Reserve a little miso sauce to drizzle over the sea bass.
- Place udon noodles in a bowl and top with the sea bass.
- Drizzle over the reserved miso sauce, and garnish with a scattering of scallion and sesame seeds.