Chilean Sea Bass In Creamy Miso Mushroom & Cape Gooseberry Sauce

Chilean Sea Bass is a delicious white flaky Antarctician fish that is hard to overcook. In addition to that it can be paired with any type of sauce that you want to create. Whether grilled, broiled, pan or oven roasted is worth the hefty cost and the effort to find it. The creamy miso mushroom sauce with gooseberries, give the perfect balance of salty, sweet, tart and sour.

Course dinner, Entree, Main Course

Cuisine Asian fusion, British fusion, french fusion

Keyword pan seared fish, Sea bass, white fish

Prep Time 10

Cook Time 15

Marinade and rest 33

Total Time 58

Servings People

Calories 199kcal

Author Dr. Wendy Dearborne

Equipment

Medium sauce pan
Large sauté pan

Ingredients

4 6oz portion of Chilean sea bass skin on or off.
1-2 tsp shaoxing wine
1/2 tsp kosher salt
1 tbsp avocado oil

Sauce

4 oz button mushrooms cut into quarters
10-12 Cape or golden gooseberries cut into halves or quarters
2 tsp garlic minced
1/4 cup of white part of spring onions reserve the green tops
2-3 tsp Marsala wine or white wine
2 tsp honey
1 tsp dijon mustard
1/2 tsp white pepper
1 tbsp yellow miso
1/4 tsp bouillon
1/2 tsp mushroom seasoning
2 tbsp water
6-8 oz coconut milk full fat
3 tsp cooking oil
1 tbsp chopped flat leaf parsley

Instructions

Rinse the fish in cold water and pat dry. Pour the shaoxing wine over all sides of the fish. Then sprinkle liberally with salt. Place in the refrigerator for 30 minutes.
In a small bowl, mix miso, bouillon, honey, mustard, pepper water together and set aside.

Pan Roasting Fish

Heat pan and oil on medium high heat to 350°F-360°F. Place fish skin side UP.
Allow to cook undisturbed for 8 minutes. Flip the fish over and cook on the other side for another 6-7 minutes.
Remove from pan and allow to rest on a warm plate for 3 minutes.

Making Sauce

While the fish is roasting, put oil into a sauce pan over medium heat. When oil is hot, add mushrooms and sauté for 5-7 minutes.
Add garlic, whites of green onions and sauté until fragrant. Add Marsala wine and cook until it has evaporated.
Add the prepared miso mixture and coat all the mushrooms. Add coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes.
Add gooseberries and continue to simmer for 5-7 minutes.
Add parsley and green onion tops, mix, remove from heat. Sauce is ready for use.

Notes

Note: you can use whipping cream. Replace gooseberries with fresh figs, dried cranberries, cherries, mango or golden raisins.

Your desired presentation will be sauce on the plate and then your pan roasted on top.

Nutrition