Miso Glazed Chilean Sea Bass

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This miso glazed Chilean sea bass recipe is inspired by the famous nobu restaurant. It's sweet, savory, buttery, and baked to perfection!

Prep Time10

Cook Time12

Total Time22

Course: Entree

Cuisine: Asian American

Servings:

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!

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.