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Authentic Miso Glazed Chilean Sea Bass

Close-up of a perfectly cooked miso glazed chilean sea bass recipe fillet served with white rice and steamed bok choy.
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Make restaurant-quality Miso Glazed Chilean Sea Bass at home using this simple, balanced marinade recipe. You achieve a perfect umami flavor and flaky texture.

Ingredients

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  • 4 (6 ounce) Chilean Sea Bass fillets (or Sablefish/Black Cod)
  • 1/2 cup white miso paste
  • 1/4 cup mirin
  • 2 tablespoons sake
  • 2 tablespoons granulated sugar
  • 1 teaspoon sesame oil
  • Pinch of salt
  • For Serving: Steamed bok choy and white rice

Instructions

  1. Prepare the Miso Glaze: In a small bowl, whisk together the white miso paste, mirin, sake, sugar, sesame oil, and salt until the sugar dissolves and the mixture is smooth. This is your authentic miso marinade.
  2. Marinate the Fish: Place the sea bass fillets in a shallow dish. Pour about two-thirds of the miso glaze over the fish, making sure to coat all sides evenly. Reserve the remaining one-third of the glaze for basting later.
  3. Refrigerate: Cover the dish and refrigerate the fish for at least 4 hours, or preferably overnight, to allow the flavor to penetrate. Do not marinate for more than 24 hours.
  4. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper or foil for easy cleanup.
  5. Bake the Fish: Remove the fish from the marinade, gently wiping off any excess glaze (do not rinse). Place the fillets on the prepared baking sheet. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it flakes easily with a fork.
  6. Broil for Glaze: For the final 2 to 3 minutes, switch the oven to the broiler setting (keep the oven door slightly ajar). Brush the reserved miso glaze over the fish. Watch carefully to let the glaze caramelize and turn golden brown without burning.
  7. Serve: Remove the fish from the oven. Serve immediately with steamed bok choy and white rice.

Notes

  • If you cannot find Chilean Sea Bass, Sablefish (Black Cod) is the best substitute for this recipe as it handles the rich marinade well.
  • To achieve the best caramelization, make sure your oven rack is positioned about 6 inches from the broiler element during the final step.
  • If you prefer pan-searing, sear the fish skin-side down in a lightly oiled, hot skillet for 4 minutes, flip, reduce heat, and cook until almost done. Then, brush with the reserved glaze and finish under the broiler.

Nutrition

Find it online: https://blissbatter.com/miso-glazed-chilean-sea-bass-recipe/