This post contains affiliate links. Please see our disclosure policy.
This miso-glazed Chilean sea bass is sweet, savory, and cooked to perfection! Just marinate it, bake it, and you’re done! It goes great with garlic buttery rice and veggies.
For more of my Chilean sea bass recipes, check out this delicious baked Chilean sea bass and air fryer honey Chilean sea bass.
This dish was inspired by the famous Nobu restaurant, so you can enjoy a restaurant-quality meal at home without spending a lot of money. I truly think you’re going to love this recipe!
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Chilean Sea Bass – Make sure your fish is fresh and fully thawed before marinating.
- Miso – Miso paste is a thick, salty, and slightly sweet paste made from fermented soybeans. I purchased it online, but you can find it at most Asian supermarkets.
- Sake – Sake is a Japanese rice wine made by fermenting rice. Make sure to use a plain sake, not a flavored one.
- Mirin – Mirin is a sweet Japanese rice wine used for cooking. I also purchased this online but, again, it can be found at most Asian supermarkets or at the Asian section of your local supermarket.
TOP TIPS
- The marinade is heated to help dissolve the miso paste as well as to allow all the flavors to come together. Be sure to cool it down before marinating the fish. Otherwise, the fish will cook with the heat from the sauce and it will result in overcooked fish.
- The thicker the fish, the longer it will take to cook through. The fish is done, when the internal temperature reaches 145F, or it flakes easily with a fork. If the top of the fish is browning too fast, lower the rack a bit.
- Allow the fish to marinate in the fridge for at least one hour but preferably over night.
- Take the fish out of the fridge at least 20 minutes before cooking. You never want to cook cold fish straight out of the fridge otherwise, it will cook unevenly.
- Do not overcook the fish!
CAN I USE THIS RECIPE WITH OTHER TYPES OF FISH?
Yes, of course! This recipe works well on many other fish like halibut, cod, sablefish (black cod), tilapia etc. You just may need to adjust the cooking time based on the thickness of the fish.
STORAGE
Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat place in a 375F oven for about 8 minutes, or the air fryer for about 4 minutes at 375F. You can also reheat in the microwave for about 1 minute.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Miso Glazed Chilean Sea Bass
Ingredients
- 2 pieces Chilean sea bass
- ¼ cup Sake, plain, not flavored
- ¼ cup mirin
- 3 tbsp White Miso paste, 58g
- 3 tbsp brown sugar, 37g
- 1/2" fresh ginger cut into thin rounds, optional
Instructions
- Combine sake, mirin, miso, and brown sugar in a small saucepan. Mix together with whisking over medium heat in order to get a homogenous mixture. Continue to heat until it comes to a gentle simmer, and simmer for about 1 minute. Take off the heat.
- If your sauce is lumpy (many miso brands have rice in the product that gives the sauce a lumpy texture), you can pour it through a fine mesh sieve to remove the rice.Add in the sliced ginger and let the sauce cool to approximately room temperature (you can use the fridge to speed up the cooling process).
- Remove about 3 tbsp of marinade to a small bowl and set aside (for sauce to be poured over cooked fish). Place the rest of the marinade in a zipper top bag and add in the Chilean sea bass fillets. Coat the fish pieces thoroughly and place in the fridge to marinate overnight. If you don’t have time to marinate overnight, give it an hour, and you can increase the flavor after broiling by adding more sauce over the fish once on the plate.
- Take out of fridge 20 minutes before cooking to allow the sea bass to warm up. Prepare a broiling pan or heavy duty baking sheet with aluminum foil or parchment paper.
- Bake at 400 degrees for 10 minutes and then broil for 1-2 minutes. If your fish is bigger than 4 ounces, cook it until it reaches an internal temperature of 145 degrees F.
- Serve with the remaining sauce, if desired, and enjoy!
Notes
- The marinade is heated to help dissolve the miso paste as well as to allow all the flavors to come together. Be sure to cool it down before marinating the fish. Otherwise, the fish will cook with the heat from the sauce and it will result in overcooked fish.
- The thicker the fish, the longer it will take to cook through. The fish is done, when the internal temperature reaches 145F, or it flakes easily with a fork. If the top of the fish is browning too fast, lower the rack a bit.
- Allow the fish to marinate in the fridge for at least one hour but preferably over night.
- Take the fish out of the fridge at least 20 minutes before cooking. You never want to cook cold fish straight out of the fridge otherwise, it will cook unevenly.
- Do not overcook the fish!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
