![Grilled Miso Marinated Seabass-3](https://lemonsandanchovies.com/wp-content/uploads/2012/02/Grilled-Miso-Marinated-Seabass-3.jpg)
![Grilled Miso Marinated Seabass](https://lemonsandanchovies.com/wp-content/uploads/2012/02/Grilled-Miso-Marinated-Seabass.jpg)
![Grilled Miso Marinated Seabass-2](https://lemonsandanchovies.com/wp-content/uploads/2012/02/Grilled-Miso-Marinated-Seabass-2.jpg)
- One large fillet of fish, your choice
- 1 1/2 tbsp miso paste
- Juice of half a lemon
- 1 or 2 garlic cloves, minced
- 3 tablespoons rice vinegar
- 1 tablespoon kecap manis (sweet soy sauce).
- 3 tablespoons oil
For the turmeric rice
- long-grain rice
- chicken stock (or use vegetable stock as a vegetarian option)
- water
- turmeric powder
- mixed frozen vegetables
To prepare the fish, combine all the ingredients above from the miso paste to the oil and marinate the fish for at least a couple of hours. Grill on both sides according to your preferred doneness.
For the rice, prepare as you normally would on the stovetop. I used half water and half stock for the liquid and about 1 – 1 1/2 teaspoons turmeric powder. Add as much vegetables as you like. As a variation, toast the uncooked rice in a bit of oil and stir in the turmeric powder. When the turmeric is fragrant, add the liquid and the veggies, bring to a boil then simmer until the rice is cooked.
I’m also super picky about fish but this looks amazing! I love miso anything.
What a delicious treat! Love Miso on Fish! Your vacation sounded so idyllic! I love Hawaii so much! Thanks for the info on sea bass. Good to know. Thanks for sharing, Jean and welcome back!
That is a nice looking fish and turmeric added a nice yellow color to the rice. Thank you for sharing the recipe.
Your trip, summer and fish all sound wonderful! Thanks for raising awareness on fish sourcing…such a grey area, still…
I’m glad to hear you had such a lovely trip…and decided to share this inspired fish recipe. It looks too good! Thank you for sharing with me. I’m sitting down to a leisurely breakfast, and, as always, your blog is wonderful reading material. I hope you have a happy weekend, my friend!
Welcome home Jean!
I think this is a delicious marinade and would work well on all kinds of fish. Your photos are lovely, the fish looks perfectly grilled and the rice is such a beautiful color. Hope you’re enjoying your weekend;-)
Welcome home, Jean! When we were in Maui, we couldn’t get enough of the wonderful fish, too, and Ono is a favorite indeed. I must try this marinade soon! This makes me miss vacation!
Beautiful recipe, as always! I have an award for you, I hope you’ll accept it 🙂 http://www.disgracesonthemenu.com/p/thanks-to.html
My mom’s family is from Hawaii and I was lucky enough to live with my grandmother on Kauai for one school year. The fish there is the best! I try to buy only sustainable fish and Chilean Sea Bass is definitely an endangered species – but this looks like Pacific Sea Bass to me…. But if you were buying from a trusted source, I’m sure they wouldn’t mislead you. Either way, it sounds/looks delicious with a miso marinade and turmeric rice.
Hi, Priscilla! I have just been informed (by Greg at Sippity Sup) that this might have been a “good” seabass so I’m happy. Glad you concur.
Kauai is my favorite of the Hawaiian Islands. Lucky you to have been able to live there for an entire year! Hope all is well!
Actually, it looks like swordfish, but… your source knows best 🙂 I want to go to Hawaii – it’s been so long!
You know. Not all Sea Bass is an “avoid”. We Californians are lucky to have the White California Sea Bass as a sustainable local choice. There is a very good chance that is exactly what you got. GREG
Greg, I’m relieved to know that my seabass may not have been on the “avoid” list. I have so much to learn still! 🙂
I am sure this recipe would work well on any firm fleshed white fish. I Love miso flavored marinades. Very nice.
I’m a picky fish eater too and all the time have a hear of buying/ordering fish.
Yours looks very tempting, and the yellow rice, my hubby’s favorite!