Difference between revisions of "Miso-seared Chilean Seabass"
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* 3 ounces [[olive oil]] | * 3 ounces [[olive oil]] | ||
| − | == | + | == Procedures == |
# Put all ingredients except sea bass and [[olive oil]] in blender. | # Put all ingredients except sea bass and [[olive oil]] in blender. | ||
# Marinate fish in mixture for 3 hours, then turn over, and marinate for another 3 hours. | # Marinate fish in mixture for 3 hours, then turn over, and marinate for another 3 hours. | ||
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[[Category:Seabass Recipes]] | [[Category:Seabass Recipes]] | ||
| − | [[Category:Chilean Meat | + | [[Category:Chilean cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Sesame oil Recipes]] | [[Category:Sesame oil Recipes]] | ||
[[Category:Red miso Recipes]] | [[Category:Red miso Recipes]] | ||
[[Category:Sake Recipes]] | [[Category:Sake Recipes]] | ||
[[Category:Mirin Recipes]] | [[Category:Mirin Recipes]] | ||
Latest revision as of 14:39, 15 July 2012
File:Chilian seeebass.jpg
Miso-seared Chilean Seabass
Ingredients
- 4 (8 ounce) pieces Chilean sea bass
- 7 ounces mirin cooking sake
- 4 ounces red miso paste
- 3 ounces rice wine vinegar
- 1 ounce soy sauce
- 1 tablespoon sesame oil
- 1 ounce pickled ginger
- 3 ounces olive oil
