Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Miso Chilean Seabass
Lotus Root Chips
Method
Miso Chilean Seabass
- 1
Prepare the Marinade
In a mixing bowl, combine the white miso paste, mirin, soy sauce, grated ginger, minced garlic, sesame oil, salt, and black pepper. Whisk until smooth.
- 2
Marinate the Seabass
Place the Chilean seabass fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours for better flavor absorption.
- 3
Cook the Seabass
Preheat the oven to 400°F (200°C). Remove the seabass from the marinade and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the fish flakes easily with a fork.
- 4
Garnish and Serve
Once cooked, remove from the oven and garnish with chopped scallions before serving.
Lotus Root Chips
- 5
Prepare the Lotus Root
Slice the lotus root thinly, about 1/8 inch thick. Rinse the slices under cold water to remove excess starch and pat dry with paper towels.
- 6
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Chips
Carefully add the lotus root slices to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy.
- 8
Drain and Season
Using a slotted spoon, remove the chips and transfer to a paper towel-lined plate to drain excess oil. Sprinkle with salt and paprika or chili powder while still warm.
