Miso Glazed Sea Bass with Spicy Charred Corn Chutney

If you love Sea Bass you’ve most likely had a miso glazed version in a restaurant. The Sea Bass is marinated in a traditional Japanese style, with our own twist.

The spicy charred corn chutney is 100% original; part of what makes our adventuring in the kitchen so fun for us.

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Sometimes our adventures in the kitchen start with the two of us thinking of flavors we want to blend together. On this day we wanted to create our own accompaniment to the miso Sea Bass so we started playing with ingredients.

For us ginger , garlic and cilantro are reminiscent of Thai flavors but we wanted another layer of flavor to change it up. So we added a couple of classic salsa ingredients; bell pepper and jalapeno. Then, we thought corn would add color, and then we decided a nice char on the corn would help sweeten it up and blend back to the buttery miso Sea Bass.

Make sense? It does to us, and it’s all just part of the adventure!

Classic miso marinade with a twist.

We discovered Miso & Easy as a quick way to grab the white miso ingredient needed for the marinade. It may not be technically the correct miso, but it works!

As for Sake, we don’t buy an expensive brand as we are certainly not aficionados in any way.

Just place the 4 ingredients in the saucepan and bring to a boil over medium heat. Let simmer for 45 minutes. Then completely cool before pouring over the fish. Super easy! The hardest part is remembering to start early in the day or overnight to allow a long marinade.

Now it’s time for the salsa. This is a lot of chopping for a meal for 4, but any leftover can be scrambled with eggs the next morning or over a taco for a very unique flavor.

Now char the corn.

Just rub a bit of olive oil all around. You can also add a shake of salt, pepper or garlic salt if desired.

Let the corn get a nice char in places. Once cool enough to handle, cut off of the cob.

Mix the dressing in a separate bowl. Then place the cooled corn in with the rest of the veggies. Finally toss the dressing in and you have a Spicy Charred Corn Chutney!

The chutney is best served at room temperature.

With the chutney complete, it’s time to pan seer the fish, removing from the marinade.

It was a beautiful night so we decided to pan seer on the outside stove. This does get a little smoky as the sugar burns off of the marinade.

Just a few minutes on each side.

A best practice technique is to turn the fish pulling away from the skin, flipping the uncooked side back to the skin. This does minimize the burning sugar.

We giggled with how tasty this turned out! We actually made it twice to be sure we got it right. So good, bursting with flavors. Let us know if you try it out! We’d love to hear what you think.

Yield: 4

Author: Jennifer Hipskind

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Miso Glazed Sea Bass with Charred Corn Chutney

Buttery sea bass in a traditional Japanese miso style alongside a bright, charred chutney

Prep time: 60 MinCook time: 15 MinInactive time: 12 HourTotal time: 13 H & 15 M

Ingredients

Miso Glazed Sea Bass

• 4 filets of sea bass (about 1/2 per person) preferably with the skin on. 
• 1 1/2 cup Easy Miso (or white miso)
• 1/2 cup Mirin
• 1/2 cup Sake
• 1 cup sugar

Charred Corn Chutney

• 1 ear corn
• Olive Oil for grilling
• 1/4 cup red bell pepper, finely diced
• 1/4 cup red onion; finely diced
• 2 tablespoons jalapeño; finely diced
• 1 tablespoon fresh garlic; finely diced
• 2 tablespoons cilantro; chopped
• 1 tablespoons fresh ginger; minced
• 2 tablespoons rice wine vinegar
• 1 tablespoon lime
• 1/2 teaspoon sesame oil
• Pinch of salt
• 1/4 teaspoon pepper

Instructions

Miso Sea Bass

1. In a saucepan whisk together sugar, miso, mirin and sake.
2. Bring to a boil over medium heat.
3. Reduce heat and simmer for 45 minutes, stirring occasionally.  Let cool completely.
4. Once cool, pour into a shallow dish.  Add the Sea Bass turning once to coat.  
5. Cover and refrigerate several hours or overnight, turning 1-2 times. 
6. When ready to cook, remove the sea bass from the marinade.  Dispose of the marinade.
7. Heat a cast iron pan to high on the stove.  Once hot, add the Sea Bass, ski side down.  Cook for about 10 minutes.  
8. With a very slim metal spatula, turn the Sea Bass lifting the fish off of the skin.  Flip the uncooked side onto the skin.  Cook for about 10 minute more or until the fish is firm, and thoroughly cooked.
9. Serve with small mound of the Charred Corn Chutney on top of the fish and the remaining chutney on the side.  Enjoy! 

Charred Corn Chutney

1. Rub olive oil on 1 ear of corn.  Grill until slightly charred, on an indoor or outdoor gas grill.  Set aside until cool.
2. In a bowl mix bell pepper, red onion, jalapeno, garlic, cilantro and ginger.  
3. Once corn is cool, slice off of the cob.  Add to the bell pepper mixture. 
4. In a separate bowl or vinaigrette shaker, mix the rice wine vinegar, lime juice, sesame oil, salt and pepper.   Correct with additional salt and pepper to taste.
5. Add the dressing to the bell pepper mixture, toss thoroughly until ready to serve.  Serve at room temperature.