Name: Miso Glazed Chilean Sea Bass LN
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cloves Garlic; 1 tbs Ginger; 3 tbs Soy Sauce; 1 tbs Sesame Oil; 2 tbs Vegetable Oil; 2 pieces Chilean Sea Bass fillets; 2 tbs White Miso Paste; 1 tbs Mirin; 1 tbs Brown Sugar; 1 tsp Rice Vinegar; 0.5 cup Carrots, julienned; 0.5 cup Red Bell Pepper, sliced; 0.5 cup Snow Peas; 0.5 cup Shiitake Mushrooms, sliced; 0.25 cup Baby Corn; 2 tbs Green Onions, chopped; 8 oz Udon Noodles; 1 tsp Salt; 2 cups Dashi Stock; 1.5 tbs White Miso Paste; 2 tbs Ponzu Sauce; 1 tbs Scallions, sliced

Stir Fry Vegetables, Udon Noodles, Miso Ponzu Broth

In a small bowl, whisk together 2 tablespoons of white miso paste, 1 tablespoon of mirin, 1 tablespoon of sake, 1 teaspoon of soy sauce, and 1 teaspoon of honey or sugar until smooth and well combined.

Make the miso glaze

Place the Chilean sea bass fillets in a shallow dish or sealable plastic bag. Coat the fish with the miso glaze, ensuring all sides are covered. Let it marinate for at least 30 minutes, or up to 1 hour in the refrigerator.

Marinate the sea bass

Preheat the oven to 400°F (200°C). Remove the marinated sea bass from the fridge and let it come to room temperature. Place the fillets on a baking tray lined with parchment paper or foil. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. If desired, broil for an additional 1-2 minutes for a caramelized top.

Bake the sea bass

Slice bell peppers, snap peas, carrots, and any other preferred stir fry vegetables into bite-sized pieces. Thinly slice garlic and ginger for added flavor.

Chop the vegetables

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced garlic and ginger and cook for 30 seconds until fragrant. Add the chopped vegetables and stir fry for 3–5 minutes until tender-crisp. Season with a splash of soy sauce and a touch of sesame oil if desired.

Stir fry the vegetables

Bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions, usually about 3–4 minutes for fresh noodles or 8–10 minutes for dried. Drain and rinse under cold water to stop the cooking process. Set aside.

Cook the noodles

Before serving, briefly reheat the noodles in hot water or sauté them for 1-2 minutes in a pan with a drizzle of oil to warm them back up.

Reheat before serving

In a saucepan, combine 2 cups of dashi or low-sodium chicken broth, 1 tablespoon miso paste, 1 tablespoon ponzu sauce, and 1 teaspoon soy sauce. Heat gently over medium heat, whisking to dissolve the miso.

Prepare the broth base

Bring the broth to a gentle simmer for 5–7 minutes to meld flavors. Taste and adjust seasoning with additional ponzu or soy sauce if needed. Keep warm until ready to serve.

Simmer and adjust seasoning

Place a bed of warm udon noodles in a wide, shallow bowl. Add the stir-fried vegetables around and over the noodles. Gently place the miso-glazed sea bass on top.

Assemble the dish

Carefully ladle the hot miso-ponzu broth around the noodles and vegetables, avoiding pouring directly over the sea bass to preserve the glaze.

Ladle broth

Garnish with chopped scallions, toasted sesame seeds, or a few drops of sesame oil if desired. Serve immediately.

miso glazed chilean sea bass ln

Recipe information

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