Name: Miso-Ginger Chilean Sea Bass with Soy Glaze
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (6 oz) Chilean sea bass fillets; 2 tbsp white miso paste; 1 tbsp soy sauce; 1 tbsp mirin (or dry sherry); 1 tsp sesame oil; 1 tbsp freshly grated ginger; 2 garlic cloves, minced; 1 scallion, thinly sliced; 1 tsp honey or maple syrup; 1 tsp rice vinegar; 1/2 tbsp neutral oil (like canola or grapeseed); 1/2 tsp toasted sesame seeds (for garnish)

Miso-Ginger Chilean Sea Bass with Soy Glaze

WarmApple2167

This Miso-Ginger Chilean Sea Bass celebrates the delicate, buttery texture of the fish with bright Asian flavors. A quick marinade of white miso, soy, ginger, and honey forms a savory-sweet glaze that caramelizes as the fish cooks. Searing the fillets creates a crisp exterior while keeping the inside moist and silky. Garnishes of scallion and toasted sesame add freshness and nutty aroma, making this dish as visually captivating as it is delicious. Perfect for a weeknight dinner or a special occasion, this recipe bridges classic Asian ingredients in a harmony that complements the rich sea bass.

Ingredients

Instructions

Pat sea bass fillets dry with paper towels. In a small bowl, whisk together miso paste, soy sauce, mirin, sesame oil, ginger, garlic, honey, and rice vinegar until smooth.
Coat sea bass fillets with half of the miso mixture, reserving the rest for later. Marinate for 10 minutes at room temperature.
Heat a nonstick or cast iron skillet over medium-high and add neutral oil. When hot, add sea bass fillets, skin side down (if skin-on). Sear for 3-4 minutes until golden and crisp.
Flip fillets, reduce heat to medium-low, and brush tops with remaining miso mixture. Cover and cook 3-4 minutes more, until fish is just cooked through and flakes easily.
Transfer sea bass to plates. Spoon any pan sauce over the top. Garnish with scallions and toasted sesame seeds. Serve immediately.