Miso sea bass

Chef Chai Chaowasaree --- better known as Chef Chai --- is one of Hawaii's most beloved chefs. His two restaurants on Oahu are the talk of the island. He's mastered packing full flavor into every bite, using fresh, healthy ingredients. If you can't make it to Hawaii, try this recipe at home.


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Miso Seabass with Miso Cream and Pickled Vegetables
Serving 10
For each serving
I piece of cooked fish, 1 oz. of miso cream and 2 oz. of pickled vegetables


Miso Seabass
Per 10 pcs 8 oz. Seabass
10 pieces Chilean Seabass (8 oz. per piece)
1 cup mirin (sweet japanese cooking wine)
1 cup sake
6 oz brown sugar
6 oz white miso
6 oz red miso


In a medium size sauce pot with medium high heat add mirin and sake and bring to a boil. Then add brown sugar and stir until sugar resolved, add both miso stir and mix well. Turn heat off let it cool down in refrigerator and use as marinate.


Pour the marinate mixture on top of the fish, tosses well and keep them marinate over night in the refrigerator.

To Cook the fish spray the non-stick pam to the sheet pan, remove the fish from the marinate and place them on the sheet pan in one layer, place in the pre-heated 350 degree oven for 5 minutes then turn oven to broil, and cook until the top of the fish caramelized

Miso Cream Sauce
1 oz. vegetable oil
2 oz. dice carrots
1 oz. dice celery
2 oz. dice white onion
2 oz. whole garlic
1 oz. ginger, slice
4 oz. mirin
4 oz. sake
12 oz. heavy cream
1 tsp. sugar
1 tsp sambal
1 tbsp chicken base powder
7 oz red miso paste

Pre heat medium sauce pot then add vegetable oil and lightly sauté dice onion, celery, carrot, garlic and ginger until sweat about 2 minutes.
Add mirin and sake bring to a boil and simmer for 5 or until the liquid reduce to half then add remainder of ingredients bring to a boil and simmer for 15 minute. Make sure to stir constantly to avoid the cream from burning on the bottom. Strain to remove all the vegetables and use as a sauce.

Pickled Vegetables
1 cup vinegar
½ cup water
1 cup sugar
1 teaspoon salt
1 teaspoon sambal chili
1 cup English cucumber, seeded and dice to about half inch
1 cup baby carrot, slice to about 1/8 inch thick
1 cup cauliflower, cut to about ½ inch
1 teaspoon toasted sesame seed

In a sauce pot with medium high heat, combine sugar, vinegar, water, salt and sambal chili. Bring to a boil and simmer for 3 minutes, turn the heat off then add cauliflower, let it cool down to room temperature. Add carrot and cucumber and let it sit in the refrigerator for a minimum of 8 hours or longer. Remove liquid before serve and sprinkle with toasted sesame seed.