Miso Glazed Striped Bass

Did I forget to tell you? A few weeks ago, my better half, and photographer of this site, went on a fishing trip off Montauk with some friends. They caught over 100 pounds of striped bass! A highly productive trip! We froze our share and are gradually working through it, slowly and steadily. The necessity of using this ingredient was partly how this recipe came to fruition. The other half of the realization of this recipe was inspiration.

It is a privilege to be able to dine in the inspirational restaurants of New York, to participate in the culinary narrative woven by the most prominent chefs. One of our favorite dishes is the black cod with miso (miso-marinated black cod) from Nobu. We love miso over here. It’s a versatile ingredient that is bold in flavor and has the ability to transform a frozen piece of fish into an elegant meal. It’s sweet, salty and savory.

Firm fish has the best textural complement for this marinade. Salmon and white fish, such as cod and striped bass, can be used. They have a texture that is both flaky and meaty. For white fish, the flavor is moist, mild and buttery. The fish takes in the complex flavors of the marinade while still preserving the natural taste of the meat. In some dishes, the flavors are too forward, loud, in your face. Here, the flavors are still showcased, but in a more delicate, refined and natural setting.


  1. Mix together the mirin, sugar, white miso and sesame oil for the marinade. Reserve a few tablespoons of the marinade, if desired, for a second layer of glaze when broiling.
  2. Marinade the fillet overnight and up to 24 hours.
  3. Before cooking, bring the marinated fillet up to room temperature, about 20 minutes.
  4. Set the oven rack so it’s 4 -6″ from the top heating element, for broiling.
  5. Place the fillet on a broiler pan and broil 2 minutes.
  6. Flip the fillet over, re-glaze if desired, and broil 3 minutes.
  7. Set the oven to 400F for baking.
  8. Move the rack to the middle of the oven.
  9. Bake for 5 minutes, until done.

Cook’s Notes

Since you are only flipping the fillet once, place the side you want to end up being on top face down first. This is why the broiling time post-flip is slightly longer than the time for the initial broil. You want a nice caramelization of the sugar on the side that will be facing up.

It’s important to bring the fish up to room temperature before you cook it. It will allow the fish to cook evenly and faster. Otherwise, the outside will become overdone and dry before the inside is cooked. But if you worry about letting the fish sit on your counter, 10 – 20 minutes on the counter will not produce much bacterial growth.

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