Name: Miso-Yaki Sea Bass
Yield: Makes 2 servings
Ingredients: 1/4 cup sugar; 2 tablespoons mirin (sweet Japanese rice wine); 2 tablespoons white miso (fermented soybean paste); 2 6-ounce skin-on black sea bass or branzino fillets, pin bones removed; 1 1/2 tablespoons vegetable oil, divided; Kosher salt, freshly ground pepper; 4 cups mixed salad greens; 1 tablespoon balsamic vinegar

Why it works: Miso and soybean work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 16 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Miso-Yaki Sea Bass

Makes 2 servings

Ingredients

1/4 cup sugar
2 tablespoons mirin (sweet Japanese rice wine)
2 tablespoons white miso (fermented soybean paste)
2 6-ounce skin-on black sea bass or branzino fillets, pin bones removed
1 1/2 tablespoons vegetable oil, divided
Kosher salt, freshly ground pepper
4 cups mixed salad greens
1 tablespoon balsamic vinegar

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

442Calories

6 gProtein

15 gFat

64 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Olive Oil	1 tbsp (14g)	119
Sugar	1 tbsp (12.5g) granulated	49
Miso	1 tbsp (18g)	34
Wine	2 tbsp cooking wine (30ml)	25
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Soybean	not in our table	0
Salad	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Miso + soybeantop 7% of all pairs

Smell alikemoderate

Cooked together16 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).
Soybean + vinegartop 12% of all pairs

Smell alikemoderate

Cooked together40 recipes

Shared aroma: sotolon (curry, maple).
Miso + vinegartop 13% of all pairs

Smell alikemoderate

Cooked together98 recipes

Shared aroma: isoamyl acetate (banana, pear).
Soybean + peppertop 14% of all pairs

Smell alikemoderate

Cooked together71 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Pepper + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the soybean

How well each one fits the dish's main ingredients (sugar, rice wine, miso, pepper, vinegar):

Sesamefits better
Beansfits about as well
Soybeanthe original
Chestnutfits about as well

Fit is the average pairing score against sugar, rice wine, miso, pepper, vinegar. Candidates are from the same food group and used in at least 100 recipes.

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