10 minutes
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Seafood 101: Miso Marinade
Miso marination is one of Japan’s oldest culinary secrets — a centuries-old technique that both preserves and elevates seafood. Traditionally used to cure fish before refrigeration, the method does more than season — it transforms.
When miso meets fish, something magical happens: gentle fermentation tenderizes the flesh, draws out moisture, and infuses every layer with deep, oceanic umami.
Today, we bring that time-honored method into the modern kitchen — using Seatopia’s certified-clean, sushi-grade Barramundi for a dish that’s as nourishing as it is delicious.
Ingredients
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1 Seatopia Barramundi fillet
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2 tbsp miso paste
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1 tbsp raw honey
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1 tbsp rice vinegar
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1 tbsp soy sauce
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1/2 tsp sesame oil
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1/2 cup bok choy or spinach
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1 cup cooked rice or soba noodles
Directions
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1.
Preheat oven to 400°F. In a small bowl, mix
miso, honey, vinegar, soy sauce, and sesame
oil.
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2.
Brush miso glaze over the Barramundi fillet
and bake for 12-15 minutes until golden.
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3.
Serve over rice or soba noodles with
sautéed bok choy.
Recipe Note
This is miso-glazed seafood you can feel good about serving — food that feeds your body, honors the ocean, and meets theSeatopia Standard™ for purity and performance.
Fish to use: Steelhead, Yellowtail, Barramundi,
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