Miso Soy Chilean Sea Bass

There's something truly magical about a beautifully cooked piece of fish, and this Miso and Soy Chilean Sea Bass holds a special place in my heart. I first tasted this delightful dish at Blue Water Grill in NYC, where every bite felt like a warm hug. The combination of miso and soy creates a rich, savory glaze that elevates the tender sea bass to pure bliss. It reminds me of special family dinners, where we gather around the table, sharing stories and laughter. Join me in recreating this restaurant-quality dish at home, perfect for impressing loved ones or treating yourself to a little culinary luxury.

What is Miso Soy Chilean Sea Bass?

This Miso and Soy Chilean Sea Bass recipe is a delightful dish that really stands out because of its rich, umami flavors. Miso is a fermented soybean paste that adds a creamy texture and a slightly sweet, savory taste, which pairs perfectly with the buttery sea bass. The marinade, which includes sake, mirin, brown sugar, and soy sauce, infuses the fish with a delicious sweetness and depth that makes it taste like a fancy restaurant meal, but it's easy to make at home! The fish is broiled to perfection, creating a beautifully flaky texture that melts in your mouth. I love serving it with bok choy and sticky rice, just like they did at the Blue Water Grill in NYC, where I first discovered this amazing flavor combination.

Ingredients

• ⅓ cup sake • ⅓ cup mirin (I prefer Takara brand) • ⅓ cup miso paste (white or yellow miso works well) • ¼ cup packed brown sugar • 3 tablespoons soy sauce (Kikkoman is a great choice) • 4 (4 ounce) fillets fresh sea bass, about 1 inch thick (substitute with halibut if needed) • 2 tablespoons chopped green onion

Kitchen Equipment Needed

• Bowl • Large resealable plastic bag • Baking sheet • Oven • Broiler • Knife • Cutting board • Refrigerator

Recipe Card

Miso Soy Chilean Sea Bass

Course Dinners

Cuisine Japanese

Difficulty Easy

Servings 4 Servings

Prep Time 15 minutes

Cook Time 9 minutes

Total Time 24 minutes

Calories 300 Kcal

Savor the rich umami of Miso and Soy Chilean Sea Bass, broiled to perfection for a restaurant-quality meal at home!

Ingredients

• • ⅓ cup sake
• • ⅓ cup mirin (I prefer Takara brand)
• • ⅓ cup miso paste (white or yellow miso works well)
• • ¼ cup packed brown sugar
• • 3 tablespoons soy sauce (Kikkoman is a great choice)
• • 4 (4 ounce) fillets fresh sea bass, about 1 inch thick (substitute with halibut if needed)
• • 2 tablespoons chopped green onion

Instructions

• Step 1: In a bowl, whisk together ⅓ cup sake, ⅓ cup mirin, ⅓ cup miso paste, ¼ cup packed brown sugar, and 3 tablespoons soy sauce.
• Step 2: Place 4 (4 ounce) fillets of fresh sea bass in a large resealable plastic bag and pour the marinade over the fillets.
• Step 3: Seal the bag and chill in the refrigerator for 3 to 6 hours.
• Step 4: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source, propping the oven door slightly ajar.
• Step 5: Arrange the marinated fillets on a baking sheet and discard the marinade.
• Step 6: Broil the sea bass in the preheated oven for 7 to 9 minutes, until the fish flakes easily with a fork.
• Step 7: Remove the fillets from the oven and sprinkle with 2 tablespoons chopped green onion.
• Step 8: Serve the fish immediately.
• This is the last step.

How to make Miso Soy Chilean Sea Bass

Step 1: In a bowl, whisk together ⅓ cup sake, ⅓ cup mirin, ⅓ cup miso paste, ¼ cup packed brown sugar, and 3 tablespoons soy sauce. Step 2: Place 4 (4 ounce) fillets of fresh sea bass in a large resealable plastic bag and pour the marinade over the fillets. Step 3: Seal the bag and chill in the refrigerator for 3 to 6 hours. Step 4: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source, propping the oven door slightly ajar. Step 5: Arrange the marinated fillets on a baking sheet and discard the marinade. Step 6: Broil the sea bass in the preheated oven for 7 to 9 minutes, until the fish flakes easily with a fork. Step 7: Remove the fillets from the oven and sprinkle with 2 tablespoons chopped green onion. Step 8: Serve the fish immediately. This is the last step.

Some Tips

- Marinate the sea bass for at least 3 hours, or even overnight for a richer flavor. - Broil the fish until it flakes easily with a fork, but keep an eye on it to avoid overcooking. - Serve with a drizzle of the reserved marinade for an extra burst of flavor—it's such a treat!

How To Store Leftovers

To store leftovers of your delicious Miso and Soy Chilean Sea Bass, let it cool down to room temperature first. Then, place the fish in an airtight container and pop it in the fridge. It should stay fresh for up to 2 days. If you want to keep it longer, you can freeze it for up to a month. Just make sure to thaw it in the refrigerator before reheating. When you’re ready to enjoy it again, a quick warm-up in the oven will help keep it tasty!

What To Eat With?

You can’t go wrong with steamed bok choy and sticky rice on the side! For a little extra crunch, add some roasted Brussels sprouts or a fresh cucumber salad. Yum!

Can I use a different type of fish or protein in this recipe, and how would that affect the cooking time?

Yes, you can use different fish or protein! Cooking times may vary—thinner fillets cook faster, while thicker cuts may need more time. Check for doneness as you go!

Can I prepare the marinade in advance, and if so, how should I store it?

Yes, you can prepare the marinade in advance! Store it in an airtight container in the refrigerator for up to 3 days.

Can I use a different type of vinegar in the marinade if I don't have sake and mirin, and what flavor changes should I expect?

Yes, you can use rice vinegar or apple cider vinegar. Expect a tangier flavor without the sweetness of mirin, so consider adding a bit of sugar to balance it.

Can I use a different type of baking sheet or cooking surface if I don't have a regular baking sheet, and will that change the cooking time or texture of the fish?

Yes, you can use a different surface, like a cast iron skillet. Just monitor cooking time closely, as it may vary slightly. Enjoy your delicious fish!

Can I substitute the sea bass with a plant-based protein to make this recipe vegetarian, and how should I adjust the cooking time?

Yes, you can use tofu or tempeh! Adjust cooking time to 5-7 minutes, or until heated through. Enjoy!

Conclusion

And there you have it – Miso and Soy Chilean Sea Bass that’s easy to make and simply delicious! Perfect for sharing with friends and family. Enjoy every bite and spread the love!