Simple Way to Chilean Humitas

Miso And Soy Chilean Sea Bass

In argentina, humitas are usually made with corn, onions, and spices, and depending on the region, milk, red peppers, cheese, and spring onions might also be added to the.

Recipe Summary Miso And Soy Chilean Sea Bass

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Ingredients | Chilean Humitas

⅓ cup sake

⅓ cup mirin (Japanese sweet rice wine)

3 tablespoons soy sauce

¼ cup packed brown sugar

⅓ cup miso paste

4 (4 ounce) fillets fresh sea bass, about 1 inch thick

2 tablespoons chopped green onion

Directions

Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.

Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Info | Chilean Humitas

prep: 10 mins cook: 7 mins additional: 3 hrs total: 3 hrs 17 mins Servings: 4 Yield: 4 fillets

TAG : Miso And Soy Chilean Sea Bass

World Cuisine Recipes, Asian, Japanese,