The honey mustard glaze creates a remarkable flavor contrast, and the cottage ham is extremely juicy and soft after both cooking methods. A traditional side dish to serve with pork, purple cabbage gives a wonderful flash of color. Serve with roasted or boiled potatoes, dinner rolls, and fresh flat-leaf parsley as a garnish. Later in the week, ham sandwiches made from leftovers are fantastic!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 35 mins |
| Servings: | 6 |
| Yield: | 6 sea bass fillets |
Ingredients
- ¼ cup white sugar
- 1 tablespoon dark corn syrup
- 1 ½ teaspoons soy sauce
- ½ cup sake
- ¼ cup hoisin sauce
- ¼ cup white miso paste
- ¼ cup red miso paste
- 1 ½ teaspoons minced fresh ginger root
- 1 clove garlic, minced
- 1 shallot, minced
- 5 tablespoons canola oil, divided
- 6 (6 ounce) fillets sea bass
Instructions
- Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
- While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 2 g |
| Sodium | 1107 mg |
| Sugars | 16 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Good flavor, but the marinade itself was rather thick for a light flaky fish. Especially once cooked down.