1. Add miso, soy sauce, minced garlic, sesame oil, lemon juice and ground black pepper to a bowl, then stir well.
2. Add sea bass and marinade to a large airtight bag, seal and refrigerate overnight.
3. Fire up the smoker and smoke with cherry wood at 275℉ until the internal temperature reaches 120℉ or other temperature you like. Or using an oven, set the oven to 450℉ and bake for about 15 mins until tender. Use an instant-read thermometer as a quick and efficient way to measure cooking temperatures.
4. Remove and rest for a few mins when finished. Serve with salad, roasted broccoli, or steamed rice. Enjoy!
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INGREDIENTS
4 slices (4 oz) Chilean sea bass or black cod
1 tsp miso
2 tsp soy sauce
1/2 tsp sesame oil
1 clove of garlic, minced
1 thin slice ginger, minced
1/2 tsp freshly squeezed lemon juice
1/8 tsp ground black pepper
Find the full recipe here: [Miso Chilean Sea Bass](https://joyouce.com/blogs/recipes/miso-chilean-sea-bass)
INSTRUCTIONS
1. Add miso, soy sauce, minced garlic, sesame oil, lemon juice and ground black pepper to a bowl, then stir well.
2. Add sea bass and marinade to a large airtight bag, seal and refrigerate overnight.
3. Fire up the smoker and smoke with cherry wood at 275℉ until the internal temperature reaches 120℉ or other temperature you like. Or using an oven, set the oven to 450℉ and bake for about 15 mins until tender. Use an instant-read thermometer as a quick and efficient way to measure cooking temperatures.
4. Remove and rest for a few mins when finished. Serve with salad, roasted broccoli, or steamed rice. Enjoy!