Recipe courtesy of Clean Eating
Shiro, or sweet-white miso, is the sweetest and lowest in sodium of all the miso paste varieties. Made from rice, soybeans, sea salt and koji (cooked rice and/or soya beans that have been inoculated with a fermentation culture, then incubated for about 45 hours – the secret to good miso), this miso paste will not overpower the striped bass. Unlike many miso marinades, CE‘s version is relatively low in sodium and sugar.
- 2 bags green tea
- 2 tbsp shiro miso paste
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- Juice 1/2 lemon
- 1 tbsp agave nectar
- 1 tbsp fresh cilantro, chopped
- 1 tbsp fresh basil, chopped
- 1/8 tsp sesame oil
- 4 striped bass fillets, skin and pin-bones removed (about 4 to 6 oz each)
- Sea salt and fresh ground black pepper, to taste
- 1/4 tsp sesame seeds
- Prepare marinade: Bring 2/3 cup water to a boil in a small saucepan over high heat, remove from heat, add tea bags and steep for 8 minutes, uncovered. Remove tea bags and discard. Whisk miso paste into tea until combined thoroughly. Allow to cool slightly and whisk in remaining marinade ingredients. Cover loosely and refrigerate until cooled completely.
- Place fish fillets into a resealable bag and pour in cooled marinade. Seal bag, removing excess air and lay flat on a small baking tray. Place into freezer until ready to use. Marinated fish may be frozen for about 4 months.
- Remove marinated fish from freezer and place into fridge overnight, or in the morning for evening usage. Once defrosted, fish will keep refrigerated for about 24 hours.
- Preheat oven to 400°F.
- Remove fillets from marinade and place onto a parchment–lined baking dish or small tray, then spoon marinade over each fillet. Season with salt and pepper, to taste, and place into oven.
- Bake, uncovered, for 12 minutes or until fish is cooked through and flakes easily when pierced gently with a fork.
- Serve immediately with a bit of pan liquids drizzled over each fillet and a sprinkling of sesame seeds.
Tip: You don’t have to stick to striped bass in this recipe. Use the freshest white fish you can find – tilapia, halibut and black cod are all excellent substitutions.