Miso Marinated Chilean Sea Bass with Coconut Scallion Risotto
Buttery Chilean Sea Bass paired with a creamy coconut risotto is the ultimate dinner.
Yield: 4 Servings
Miso Marinated Chilean Sea Bass with Coconut Scallion Risotto
Prep time: 24 HourCook time: 40 MinTotal time: 24 H & 40 M
Ingredients
Miso Marinated Chilean Sea Bass
- 1/2 cup Sake (any clear sake you would drink)
- 1/2 cup Mirin
- 1/2 cup Granulated Sugar
- 1/2 cup White Miso Paste
- 4- 6 oz Chilean Sea Bass Filets, skin removed
Coconut Scallion Risotto
- 2 TB Unsalted Butter
- 1/2 cup Yellow Onion, finely diced
- 2 Garlic Cloves, minced
- 1 cup Arborio Rice
- 1/2 cup White Wine (something light like Sauvignon Blanc)
- 3 1/2 cups Chicken Stock (unsalted/low sodium)
- 1 cup Coconut Cream, unsweetened
- 1/2 cup Scallions, chopped
- 1 TB Granulated Sugar
- Kosher Salt, to taste
Instructions
Miso Marinated Chilean Sea Bass
- Bring sake and Mirin to a boil in a small pot.
- Allow the alcohol in the sake to cook off (about 30 seconds or once you can no longer smell the sake).
- Add in miso paste and sugar and stir until the sugar has dissolved.
- Transfer marinade to a container and allow to cool completely.
- Add Chilean Sea Bass into the container with the marinade and sit in the fridge for 24 hours.
- Remove the fish from the container and season lightly with salt. (you don't need to dry off the fish from the marinade)
- Heat oven to 425F.
- Bring a nonstick pan to medium-high heat with a little avocado oil.
- Sear the fish on both sides until a dark caramel color has formed.
- Remove fish from the pan, place onto a tin foil lined sheet tray and finish cooking in the oven (about 7 minutes).
Coconut Scallion Risotto
- Heat chicken stock in a pot until it's simmering.
- Bring another pot to medium-low heat and add the butter.
- Sweat onions and garlic for a couple minutes.
- Add in rice and stir together with the onion and garlic.
- Add in wine and reduce until the liquid is just about absorbed.
- Ladle in about a cup of chicken stock at a time, stirring continuously, adding more chicken stock as the rice absorbs the liquid.
- Continue stirring and adding in stock for about 20 minutes until the rice is just about tender.
- Add in coconut cream and continue cooking for another 5 minutes until the rice is fully tender.
- Stir in sugar, scallions and season with salt to taste.
