Print

Ultimate Broiled Miso Glazed Chilean Sea Bass with Quick Bok Choy

A thick, flaky piece of miso glazed chilean sea bass with a rich, caramelized topping served with green vegetables.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a restaurant-style Miso Glazed Chilean Sea Bass at home using simple ingredients. This recipe focuses on achieving a perfect, flaky texture and a deeply flavorful, shiny glaze.

Ingredients

Scale
  • 1.5 lbs Chilean Sea Bass fillets (about 1 inch thick)
  • 1 cup white miso paste
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup sake
  • 1/4 cup granulated sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 heads baby bok choy, trimmed and halved
  • 1 tablespoon vegetable oil
  • 1 teaspoon fresh ginger, grated
  • Salt and black pepper to taste
  • Sesame seeds, for garnish

Instructions

  1. Prepare the Miso Glaze: In a small saucepan, combine the white miso paste, mirin, sake, sugar, soy sauce, and sesame oil. Heat over medium-low heat, stirring constantly until the sugar dissolves and the mixture thickens slightly, about 5 to 7 minutes. Do not boil. Remove from heat and stir in the grated ginger. This is your authentic sea bass marinade.
  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 all 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, to allow the umami glazed fish recipe flavors to penetrate.
  3. Preheat and Prepare: About 30 minutes before cooking, remove the fish from the refrigerator to allow it to come closer to room temperature. Preheat your oven broiler to high. Line a baking sheet with foil and place an oven-safe wire rack on top. Lightly oil the rack.
  4. Cook the Fish: Remove the fish from the marinade, gently scraping off any excess glaze (the thick marinade will burn easily under the broiler). Place the fillets on the prepared rack. Broil for 4 to 6 minutes, depending on thickness.
  5. Baste and Finish: Carefully brush the reserved one-third of the fresh miso glaze onto the fish. Return to the broiler for another 3 to 5 minutes, watching closely, until the fish is opaque, flaky, and the glaze is caramelized and shiny. The total cooking time should result in perfectly flaky sea bass.
  6. Prepare the Bok Choy: While the fish finishes, heat the vegetable oil in a large skillet over medium-high heat. Add the bok choy, cut-side down. Sear for 2 minutes until lightly browned. Add 2 tablespoons of water, cover, and steam for 2 minutes until tender-crisp. Season lightly with salt and pepper.
  7. Serve: Transfer the miso glazed fish to plates alongside the quick bok choy. Garnish with sesame seeds.

Notes

  • If Chilean Sea Bass is unavailable or too costly, you can substitute with sablefish, cod, or halibut for a similar texture. Adjust cooking time based on the thickness of your chosen white fish with miso glaze.
  • To prevent burning the glaze, always scrape off the thick marinade before the initial broil. Only use the reserved, thinner glaze for basting during the final minutes.
  • For a different method, you can bake the fish at 400°F (200°C) for 12-15 minutes, basting halfway through.

Nutrition

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