Chilean Sea Bass Recipe

Prepare glaze

In a small bowl whisk together white miso paste, mirin, soy sauce, sake, sugar, and sesame oil until smooth and sugar is dissolved. Taste and adjust balance: it should be savory-sweet with a mild boozy brightness. Reserve 2 tablespoons of the glaze for finishing after cooking; the remainder will be used to coat the fish before searing/roasting.

Season fillets

Pat the sea bass fillets very dry with paper towels. Sprinkle both sides lightly with the kosher salt and black pepper. Brush a thin layer of the prepared miso glaze over the top of each fillet (use most of the glaze but keep 2 tbsp reserved). Let sit at room temperature for 10–15 minutes to allow flavors to penetrate and the glaze to adhere.

Sear or roast

Preheat oven to 425°F (220°C) if finishing in the oven. Heat a 10–12 inch oven-safe skillet over medium-high heat and add the neutral oil (2 tsp). When oil is shimmering, place the fillets glaze-side up in the pan (skin side down if skin-on). Sear 2–3 minutes without moving to get a light golden crust. Transfer skillet to preheated oven and roast 6–10 minutes, depending on thickness, until the fish reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium and flakes easily. If you prefer, finish under a high broiler for 1–2 minutes to caramelize the glaze—brush with the reserved 2 tbsp glaze and broil until bubbly and lightly charred (watch closely). If pan-searing only (no oven), reduce heat to medium-low after initial sear, cover, and cook 6–8 minutes until done.

Finish

Remove fish from oven/skillet and loosely tent with foil for 3 minutes to rest. Brush with any remaining glaze or a light smear of neutral oil/clarified butter for sheen. Adjust seasoning with a tiny pinch of salt if needed.

Prepare vegetables

While the fish rests or during its final cooking, trim bok choy stems and halve lengthwise. Wipe shiitake caps and slice them, mince garlic and ginger. Slice scallions and set aside for garnish.

Sauté mushrooms

Heat a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil. When hot, add shiitake slices in a single layer and let them brown undisturbed 2–3 minutes. Toss and cook another 1–2 minutes until browned and fragrant. Add half the minced garlic and half the ginger; cook 30 seconds until aromatic. Season with 1 teaspoon low-sodium soy sauce and deglaze with 1 tablespoon stock (or water). Remove mushrooms to a bowl and hold warm.

Cook bok choy

Return skillet to medium heat, add a small splash more oil if needed, add bok choy cut-side down and sear 1–2 minutes until golden. Flip, add remaining garlic, ginger, and 2 tablespoons stock, then cover and steam 1–2 minutes until tender-crisp. Uncover, stir in the cooked shiitake, toss to combine and briefly reduce any residual liquid so vegetables are glossy but not watery.

Finish vegetables

Taste and adjust seasoning with salt or a small splash of soy sauce. Transfer vegetables to a warm serving platter or plates and garnish with sliced scallions and toasted sesame seeds if using.

Place a portion of bok choy and shiitake on each plate. Lay a glazed Chilean sea bass fillet on top or beside the vegetables. Finish with a squeeze of lemon or yuzu over the fish if desired, a sprinkle of scallions, and a few sesame seeds. Serve immediately.