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.
1. Info for Hoisin-Glazed Roasted Sea Bass Recipe
- Cook Time: 5 mins
- Total Time: 15 mins
- Servings: 6
- Calories: 157 kcal
2. Ingredients for Hoisin-Glazed Roasted Sea Bass Recipe
- 6 (6 to 8-ounce) medallions of sea bass, boneless
- 1 tablespoon ginger garlic paste
- 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
3. Directions:
- 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.
- Garnish with flat-leaf parsley. I paired the fish with roasted shiitake mushrooms, sugar snap peas and jasmine rice.
- Bon appétit!
