This was so easy to make and soooo delicious. I've never had Corvina sea bass, but when I saw that my local grocery store had some sort of sea bass on sale, my glands started to salivate and I was already contemplating on how to prepare such a delicious fish. This recipe will serve 2 moderately hungry people. I got a 2/3 pound piece of fish and used about 2 handfulls of green beans. This dish is also served with sweet or sticky rice with some furikake sprinkled on top. I will not go over how to cook the rice, except point out that I just used my fancy rice cooker and cooked about 1/2 cup of rice that served us just fine.
I will probably go back and get more fish tomorrow. From my quick internet research, Corvina is a relatively small fish, which means that mercury levels in the flesh will be low compared to the giant, over-fished, but oh-so-good Chilean sea bass. The texture is like the Chilean sea bass, but it's not as fatty.
Ingredients
1/4 cup miso paste
1/8 cup mirin wine
1/8 cup sake
1 T sugar
1 t grated ginger
1 green onion thinly sliced
2/3 pounds of white sea bass
1/2 pound green beans
Procedure
1. Whisk the miso, mirin, sake, sugar, and ginger in a small glass dish. Marinate the fish for about 2 hours, covered, in the refrigerator.
2. Rinse the green beans and french cut them.
3. When it's time to cook the fish, turn your oven to the broiler setting and set the rack to about 3-4 inches from the top. I used our toaster oven and it worked perfectly. (Although the fish was about 2 inches from the top).
4. Lightly spray an aluminum foil lined pan with cooking spray and place the fish on top of the pan. Broil for about 4-5 minutes. Flip the fish, brush on a layer of the marinade and broil for another 5 minutes, until the top turns a golden brown color.
5. Meanwhile, in a sauce pan, blanch the green beans, and then cook them with the remaining marinade. No additional seasoning was needed.
6. Plate the fish and garnish with the thinly sliced green onion. I think the light and crisp flavor of the green onion complemented the fish perfectly.
I will probably go back and get more fish tomorrow. From my quick internet research, Corvina is a relatively small fish, which means that mercury levels in the flesh will be low compared to the giant, over-fished, but oh-so-good Chilean sea bass. The texture is like the Chilean sea bass, but it's not as fatty.
Ingredients
1/4 cup miso paste
1/8 cup mirin wine
1/8 cup sake
1 T sugar
1 t grated ginger
1 green onion thinly sliced
2/3 pounds of white sea bass
1/2 pound green beans
Procedure
1. Whisk the miso, mirin, sake, sugar, and ginger in a small glass dish. Marinate the fish for about 2 hours, covered, in the refrigerator.
2. Rinse the green beans and french cut them.
3. When it's time to cook the fish, turn your oven to the broiler setting and set the rack to about 3-4 inches from the top. I used our toaster oven and it worked perfectly. (Although the fish was about 2 inches from the top).
4. Lightly spray an aluminum foil lined pan with cooking spray and place the fish on top of the pan. Broil for about 4-5 minutes. Flip the fish, brush on a layer of the marinade and broil for another 5 minutes, until the top turns a golden brown color.
5. Meanwhile, in a sauce pan, blanch the green beans, and then cook them with the remaining marinade. No additional seasoning was needed.
6. Plate the fish and garnish with the thinly sliced green onion. I think the light and crisp flavor of the green onion complemented the fish perfectly.