Continuing from my last Friday post, I want to share a really quick and easy Japanese meal and today’s feature is seafood, specifically using Chilean Sea Bass. Before I share the recipe, I want to raise awareness of the environmental impact of illegal fishing and the health effects of consuming Chilean Sea Bass. When you purchase Chilean Sea Bass, please make sure it’s from the Marine Stewardship Council (MSC) certified market. For more information, please read consumer guides from Monterey Bay Aquarium Seafood Watch and Environmental Defense Fund. One of my favorite seafood recipes growing up in Japan was miso-marinated fish. The sweet taste of cooked miso and mirin along with the slight bitterness from the charred area goes really well with white rice. I’ve previously shared Miso Black Cod on Just One Cookbook and for today’s recipe, I’ve decided to use Chilean sea bass aka Patagonian toothfish. The meat of the sea bass is extremely fatty and tender and each bite simply melts in your mouth. I often drizzle lemon on buttery fish since the acidity breaks up the grease and adds an additional dimension to the taste. As I mentioned above, please make sure the market you purchase from is MSC-certified to avoid further damage to our environment and endangered species. I hope you enjoy this miso-marinated fish. Have a wonderful week ahead! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
