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Miso and Soy Chilean Sea Bass

A quick and flavorful recipe for miso glazed Chilean sea bass that rivals restaurant quality, featuring a rich and slightly sweet glaze.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 325
Ingredients Method Notes

Ingredients
  

For the glaze
  • 3 tablespoons white miso paste Substitute with tahini if miso is unavailable.
  • 2 tablespoons soy sauce Use tamari for gluten-free option.
  • 2 tablespoons mirin or white wine Mirin preferred for authentic taste.
  • 1 tablespoon sugar Can substitute with honey or maple syrup.
For the fish
  • 2 fillets Chilean sea bass Can substitute with salmon, cod or halibut.

Method
 

Marinate the Fish
  1. In a bowl, whisk together the white miso paste, soy sauce, mirin, and sugar until well combined.
  2. Coat the Chilean sea bass fillets with the miso glaze, ensuring each fillet is well smeared.
  3. Allow the fish to marinate for at least 30 minutes. Longer marination gives deeper flavor.
Cooking
  1. Preheat the oven to 400°F (200°C).
  2. Place the marinated fish on a baking sheet and bake for 12 minutes.
  3. Check for doneness around 10 minutes; the fish should be flaky but not dry.
  4. Observe the glaze, which should be bubbly and golden.

Notes

Serve on a bed of fluffy white rice, garnished with sesame seeds or sliced scallions for added texture and flavor. For a quicker method, try broiling the fish, watching closely to avoid burning.