Snapshot: Jing

Miso sea bass

Damage: $24

Verdict: Serving miso sea bass is like shooting fish (bass preferably) in a barrel. With enough sweet glaze, the chef can cover up any flaw in bass and keep unknowing diners smiling. However, sea bass is a remarkable meat, but difficult to prepare properly, hence why most of the dish taste more like miso than bass. At Jing though, the bass is cooked evenly; tender and moist, but not so soft it’s more mush than substance. There is a very mild fish flavor that is brought to life by miso glaze, not overpowered by it. The miso sea bass was the best thing we tried at Jing, hands down.