Miso Soy Marinated Seabass
Our continuing journey to demystify Japanese cuisine brought us to a miso soy marinade. Sea bass is a fantastic canvas for such a process, especially if skin-on
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
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- Baking sheet
- Aluminum foil
- Fork
Ingredients
- 3 tbsp. Sake
- 1 tbsp. Rice vinegar
- 2 tbsp. Soy sauce
- 2 tbsp. Miso paste (white or dark aged, depending on your preference)
- 2 tbsp. Sugar
- 1/2 lb Fresh sea bass (2 fillets)
- 1 Green onion
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