Oven-Poached Seabass with Miso and Mirin
I was fortunate enough to experience this phenomenal dish at a recent event I conducted at Sainte Terre-- a romantic and rural dream-venue nestled in the woods north of Shreveport. Chef and owner Holly Schreiber is a magician in the kitchen, and also happens to be a recipient of Country Roads Magazine's 2016 Small Town Chef award.
She made this delicious, tender fish dish to serve alongside the Merry Edwards Russian River Sauvignon Blanc. I fell in love with the pairing, and although serious magicians don't give away their secrets, she shared this one with me.
- 4tbsp butter (1/2 stick)
- 1 cup water
- 3tbsp miso paste
- 3tbsp mirin
- 1/2 stick lemongrass, trimmed and bruised.
In a sauce pot, combine butter and water on medium heat. Stir until butter melts and is incorporated. Add miso, mirin, and lemongrass. Bring sauce to a simmer, then reduce heat to low. Stir often and remove from heat once liquid has reduced by half. Allow to cool, then strain. Allow meats to marinate in the refrigerator for 24 hours or up to 48 hours for maximum flavor.
- 1/2 cup marinade
- 2 trimmed Chilean Seabass 'steaks' (marinated as above)
- 2 tbsp lemon juice
- salt and pepper to taste
- 1 loaf pan or other roasting dish
Remove marinating fish from refrigerator and allow to come to room temperature. Preheat oven to 400. Add Seabass to loaf pan, sprinkle with salt and pepper, and pour marinade over top. Place in preheated oven's top rack for 10 minutes, then flip fish being sure not to break it apart. Continue to poach for 5 more minutes. Ladle marinade in pan over top of fish. Turn on the broiler, and allow to broil for 3 minutes, or until the top of the fish begins to crisp.
Splash fish with lemon, let cool, then serve.