Print

Miso Glazed Chilean Sea Bass Recipe

Close-up of a thick, flaky piece of miso glazed chilean sea bass recipe, caramelized on top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-style Miso Glazed Chilean Sea Bass at home with this straightforward recipe. The sweet and savory miso glaze perfectly complements the rich fish.

Ingredients

Scale
  • 4 (6 ounce) Chilean Sea Bass fillets, about 1 inch thick
  • 1/2 cup white miso paste
  • 1/4 cup mirin
  • 2 tablespoons sake
  • 2 tablespoons granulated sugar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil

Instructions

  1. Prepare the Miso Glaze: In a small bowl, whisk together the white miso paste, mirin, sake, sugar, honey, and sesame oil until completely smooth.
  2. Marinate the Fish: Place the Chilean Sea Bass fillets in a shallow dish. Pour about two-thirds of the miso glaze over the fish, ensuring both sides are coated. Reserve the remaining one-third of the glaze for basting later. Cover the dish and refrigerate for at least 4 hours, or preferably overnight. Do not marinate for more than 24 hours.
  3. Preheat Oven and Broiler: Adjust an oven rack to the upper-middle position, about 6 inches from the heat source. Preheat your broiler to high. Line a baking sheet with foil and place a wire rack on top of the foil.
  4. Cook the Fish: Remove the fish from the marinade, gently scraping off any excess glaze (the thick marinade will burn easily). Place the fillets skin-side down on the wire rack.
  5. Broil: Broil for 5 to 7 minutes. Watch carefully, as broilers vary. Brush the tops of the fish lightly with some of the reserved fresh glaze. Continue broiling for another 3 to 5 minutes, or until the fish is opaque throughout and the top has caramelized to a deep golden brown. The internal temperature should reach 145 degrees Fahrenheit.
  6. Rest and Serve: Carefully remove the fish from the oven. Let it rest for 2 minutes before serving. Serve immediately with steamed rice and blanched green beans or asparagus.

Notes

  • If you cannot find Chilean Sea Bass, sablefish (black cod) is a common substitute for this style of preparation.
  • For easier cleanup, spray the wire rack lightly with cooking spray before placing the fish on it.
  • If you prefer baking over broiling, bake at 400 degrees Fahrenheit for 12 to 15 minutes, brushing with reserved glaze halfway through cooking.

Nutrition

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