After overnight marinating, this miso mixture keeps the fish and shrimp juicy and tender. It carmelizes as you cook it in the air-fryer, making this the perfect meal for New Year’s Eve dinner or a simple dinner date at home.
The Marinade:
-Brown Rice Miso Paste
-Mirin
-Rice Vinegar
-Brown Sugar
-Thai Chili Sauce
-Lime Juice
-Salt
-Pepper
Why Sea Bass?
They are good sources of protein, and just like salmon, they are high in healthy fats and very low in carbohydrates. According to Google, Seabass provides 6 to 11 percent of your daily value for magnesium and potassium.
Why is sea bass expensive?
Yes, Chilean sea bass can be very expensive; I love serving this on a special occasions. Unfortunately, the fisheries for Chilean sea bass are located far from shore, which drives the higher price.
Marinate Time:
You can marinate the fish 2-3 hours before cooking, or if you want a juicy, delicious fish, marinate overnight.
In a bowl, combine miso paste, mirin, rice vinegar, brown sugar, lime juice, Thai chili sauce, salt, and pepper.
If you are using frozen fish, please make sure to thaw the fish properly and thoroughly—Pat dry and prep before marinating.
Completely submerge the raw sea bass in the miso mixture, cover the bowl and let it marinate in the fridge.
Side Dishes:
Shrimp skewers: Also marinate the shrimp with the miso mixture.
Asparagus: The flavor of asparagus goes so well with sea bass. It is also low in calories and a great source of fiber.
Brown Rice: With a beautiful fish such as sea bass, a grain is a must to soak up all of that delicious miso glazed.
Miso Glazed Sea Bass (Air-Fried)
Ingredients
- 2 (5oz) Sea bass (previously frozen, thawed, and prep)
- 1/3 cup Brown rice miso paste
- 2 tbsp Mirin
- 1/4 cup Rice Vinegar
- 2 tbsp Brown sugar
- 2 tbsp thai chili sauce
- 1 tbsp lime juice
- Salt & Pepper
Instructions
- For frozen Chilean Sea Bass, completely thaw according to the packaging. Once thawed, pat dry and prep before marinating.
- Mix miso paste, mirin, rice vinegar, brown sugar, Thai chili sauce, lime juice, salt, and pepper in a bowl.
- Add the sea bass to the miso mixture, and marinate for at least 2-3 hours or overnight.
Ready to cook
- Preheat the air-fryer to 375F; every air-fryer is different (cook between 8-10 minutes).
- Finish by Broiling the sea bass on HI for 1-2 minutes; this will help caramelize the outer parts of the fish.
- Serve with shrimp skewers (the same marinade as the sea bass). And garlic Buttered brown rice with asparagus.