The Nobu blueprint: sweet miso marinade, a patient cure, and a broiler finish that caramelizes the glaze into bronze lacquer over custardy fish.
2 fillets
🐟 Sea Bass ›
thick, 180 g each
Mise en place
Before you start
Prep checklist
Sea Bass — thick, 180 g each
Warm miso, mirin, sake, and sugar until dissolved; cool. Coat the fish and cure in the fridge 4 hours minimum — 24 to 48 for the full effect.
💡
The long cure is the recipe: miso's enzymes and salt firm and season the fish into something almost custard-like.
Wipe (don't rinse) the excess. Broil on foil 8–10 minutes until deeply bronzed at the edges and 55°C within — the sugar chars at the corners by design.
Rest 3 minutes; scallions over. Serve with rice that will gratefully accept the drippings.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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