Hoisin-Glazed Roasted Sea Bass Recipe
We hosted a dinner party this evening. I served a surf and turf main dish composed of a steak and sea bass. I really wanted to find a decadent, over the top kind of fish for this special evening. Sea bass seemed like the perfect choice; it's a lean fish with a meaty texture and a rich, buttery taste. I glazed the fish with hoisin and miso. The firm white fish pairs very well with the sweet and salty glaze. I quickly seared the fish on top of the stove to create a caramelized crust around the fish and finished roasting it in the oven.
This dish took me down memory lane, back to when Lulu and I were preparing for our wedding reception. I remember this particular hoisin glaze was one of the options we selected.
Yields: 6 servings6 (6 to 8-ounce) medallions of sea bass, boneless
1 tablespoon ginger garlic paste (click on the link for the recipe)
1 teaspoon Kosher salt
½ teaspoon wasabi powder
1-½ teaspoons store-bought no-salt seasoning (blend of 21 spices and herbs)
¼ cup hoisin sauce
1 teaspoon honey
juice of a lemon
1 teaspoon white miso paste
3 tablespoons olive oil
Preheat the oven to 375°F.
In a bowl, dissolve the miso paste in lemon juice. Add 2 teaspoons ginger garlic paste, 1 teaspoon of spice blend, the hoisin sauce and honey. Set aside.
Clean and skin the sea bass. Pat dry using paper towels. Place the fish in a small, deep dish. Season with ½ teaspoon of the spice blend, Kosher salt and wasabi powder. Spread the mixture all over the fish. Drizzle with 1 tablespoon of olive oil. Chill in the refrigerator for 30 minutes.
Remove the fish from the refrigerator and bring it back to room temperature. Remove the fish from the dish and pat dry one more time.
In a non-stick pan that can be used in the oven, heat 2 tablespoons of oil and add 1 teaspoon ginger garlic paste. Cook for a minute until fragrant. Add the fish and sear it. Using a silicone brush, baste the fish with the hoisin glaze. Cook for about 5 minutes. Flip the fish using a large spatula. Baste with more hoisin glaze. Cook for another 3 minutes.
Immediately transfer to the oven. Spoon the remaining hoisin glaze over the fish and roast for 8-10 minutes. The marinade should be totally absorbed. Change the oven setting and broil for 2-3 minutes more minutes.
Miso paste (shiro miso) is a great source of protein for a vegetarian diet. It's less salty than regular miso. Don't be frightened by the size of miso containers sold in markets. Miso paste stores well in the refrigerator and you can make other dishes with it such as Asian salad dressing, other soup broths and vegetarian gravy.
Hoisin sauce is the popular condiment for phở. You can find it in any Asian stores or in the Asian food aisle of many supermarkets.
I bought the organic no-salt seasoning at Costco. I absolutely love it!Published By: on September 16, 2010.