• Slice Seabass into 6 oz pieces.
• Sprinkle sea salt on the Seabass and place on a mesh plate and bowl(or something similar to catch the water). Keep inside refrigerator for about 2 hours to allow it to dehydrate.
• Remove the Seabass from the fridge and rinse in an ice bath to remove salt. Pat dry when finished.
• Pour sake and mirin in the sauce pan to boil.
• Making sure all alcohol is burned off, and while still hot, whisk in Saikyo Miso till the consistency is smooth.
• Marinated seabass with saikyo miso mix for 24-36 hours in the fridge
• Before cooking seabass, take off excessed miso from seabass
• Steam for 10 minutes and broil to caramelize.
• 1 tbs Sea salt
• 1 cup Saikyo Miso
• 1 cup Sake
• 1 cup Mirin
• 4 - 6 oz Sliced Chilean Seabass