100th post, chilean sea bass, kitchen finale, miso marinade

100th Post

30+ hours after my last post, I removed the marinating sea bass from the refrigerator and wiped away any remaining marinade.

I preheated the oven to 400 degrees, greased a cookie sheet and put the fish in for about 11 minutes. While that cooked, I removed the kernels from three ears of corn

and heated it in a cast iron skillet with about a half tablespoon of butter over high heat. When the corn began to brown, I threw in a handful of cherry tomatoes and continued to saute.

Just when the skins started to burst on the tomatoes, I removed the pan from the burner and added a generous pinch of

While the corn cooled, I removed the bass from the oven and turned up the oven to broil and cooked the fish for another three-five minutes, giving it a bit of color.

When the corn cooled, I hit it with a bit of lime juice and added one avocado that I had cubed up.

While it wasn’t as good as the one Chef Miyake offers, this version was pretty damn close. The fish flaked off beautiful and the richness of fish was definitely complimented by the lightness of the salad. And, while it was my first time adding it, the salad also benefited from the smokiness added from the chili salt.

Not a bad send off for the kitchen that frustrated me so often and yet was home to many a fine dish over the past four years.

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black cod, miso marinade, Miyake addiction

Post #99.5

In what will be my last post for a while it’s somewhat appropriate that it be a bit of a celebration. So, just before I pack up my kitchen and live off of take out for a while, I’ve decided to make one of my favorites: Miso Marinated Chilean Sea Bass–an interpretation of one of my favorite dishes at Miyake.

The marinade is simple:

Light Brown Sugar, Ponzu or Rice Wine Vinegar, Ginger, White Miso

and a bit of Sake.

I’ll just point out that this is just not attractive… at all.

Grated ginger goes into about 1/2 a cup of miso, 2 tablespoons of brown sugar, just enough Ponzu and Sake to thin out the Miso and added a tablespoon of Peanut Oil

And the Chilean Sea Basssteak will rest in the mix overnight….

..until then, I’ll reflect on the life of my miso paste.

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