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Spicy Miso Chilean Seabass

Before you jump to Spicy Miso Chilean Seabass recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Mostly, people have been taught to believe that “comfort” foods are terrible for the body and have to be avoided. Sometimes, if your comfort food is candy or another junk food, this is true. At times, comfort foods can be perfectly nutritious and good for us to consume. There are several foods that, when you eat them, could boost your mood. If you seem to be a little bit down and in need of an emotional pick me up, try several of these.

Make a trail mixfrom various seeds and nuts. Your mood can be elevated by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is possible as these foods are rich in magnesium which raises serotonin production. Serotonin is a feel-good chemical substance that dictates to the brain how to feel at any given point in time. The more of it in your brain, the better you’ll feel. Not only that, nuts, in particular, are a fantastic source of protein.

So you see, you don’t need junk food or foods that are bad for you just so to feel better! Test out these tips instead!

We hope you got benefit from reading it, now let’s go back to spicy miso chilean seabass recipe. You can cook spicy miso chilean seabass using 14 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Spicy Miso Chilean Seabass:
  1. Take Chilean Seabass Brine
  2. Prepare 1500 gr Chilean Seabass
  3. Prepare 5000 ml Water
  4. Prepare 100 gr Salt
  5. Provide Spicy Miso
  6. You need 30 gr Gochujang
  7. Use 300 gr Den Miso
  8. Use 15 gr Korean Chili Flakes
  9. You need 80 gr Red Chili
  10. Take Condiments
  11. Use 20 gr Black Sesame Seeds
  12. Provide 50 gr Chopped Spring Onion
  13. You need 100 gr Red Chili Pickles
  14. You need 10 pcs Magnolia leaves
Steps to make Spicy Miso Chilean Seabass:
  1. Brine Chilean Seabass for 1 Hour
  2. Blend den miso, red chili, gochujang and korean chili flakes in termomix until smooth
  3. Remove chilean seabass from the brine and marinate with spicy miso overnight
  4. Grill chilean seabass over the charcoal
  5. Serve chilean seabass on top of magnolia leaf with spicy miso sauce, black sesame seeds, spring onion and red chili pickles

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