Miso & Green Tea Marinated Striped Bass

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


Make Ahead:

  1. 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.
  2. 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.

Day of:

  1. 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.
  2.  Preheat oven to 400°F.
  3. 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.
  4. Bake, uncovered, for 12 minutes or until fish is cooked through and flakes easily when pierced gently with a fork.
  5. 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.

4 thoughts on “Miso & Green Tea Marinated Striped Bass

  1. I love the sound of this one. I don’t have an oven here in Japan, but do you think it would also work if cooked under a grill at a low to medium heat?
    It was the green tea which attracted me to want to make this one. Can’t wait to try it.

    1. Wow, that’s so cool that you’re in Japan… and a coincidence as I work for Toyota and my former boss moved there a year ago to do a 18 month assignment. Grilling fish is always a great substitute for cooking it in the oven! Hope you enjoy it!

  2. I love it here! I’ve been working here for around 2 1/2 years now, but have to return to Scotland at the end of next month. I’m really going to miss this place a lot! I feel more comfortable here than I do my own country.
    Thats interesting you work for Toyota. Have you tried to learn any Japanese whilst you have been with the company?

    1. Wow, you’re working in Japan & live in Scotland! And, funny that you feel more comfy in Japan. I have learned just a little bit of Japanese; not the easiest language to pick up.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s