May 2020 Sea Bass

May 2020 Sea Bass

  • Kimberly Johnson
  • 05/5/20


Miso + Sake Chillean Sea Bass



  • 1/3 C sake

  • 1/3 C mirin (Japanese sweet rice wine)

  • 3 TBLSP soy sauce

  • 1/4 C brown sugar

  • 1/3 C miso paste

  • 4 (4oz) fillets fresh sea bass about 1 inch thick

  • 2 TBLSP chopped green onion


1. Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour marinade over the sea bass. Chill in refridgerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.

2. Preheat oven’s broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.

3. Bake sea bass under the broiler until fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Bok Choy

  1. Saute garlic in vegetable oil

  2. Add Baby Bok Choy, Tamari or Soy sauce, Rice Wine Vinegar, Sesame Oil and Chili flakes

  3. Saute for 3-5 minutes

Work With Kimberly

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