Chilean Sea Bass Recipe

Make the glaze

In a small saucepan or bowl, whisk together white miso paste, mirin, sake, light soy sauce, brown sugar, rice vinegar, grated ginger and grated garlic until smooth. Warm gently over low heat (do not boil) for 2–3 minutes to dissolve sugar and meld flavors, stirring frequently. Remove from heat and let cool to lukewarm.

Reserve about 3 tablespoons of the glaze for basting/finishing. Place the sea bass fillets in a shallow dish or resealable bag and brush or spoon 1/4 to 1/3 cup of the remaining glaze evenly over the tops (skin side down). Cover and refrigerate to marinate for 30–45 minutes, up to 2 hours. Do not over-marinate (miso is salty).

Prepare fish for cooking

Remove marinated sea bass from refrigerator 10–15 minutes before cooking to come closer to room temperature. Pat lightly around the skin with a paper towel to remove excess glaze so the skin can crisp. Season lightly with kosher salt and freshly ground black pepper on the flesh side only.

Sear and finish

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons neutral oil. When oil is shimmering, place fillets skin-side down and sear without moving for 2–3 minutes until skin is crisp and browned. Carefully flip fillets and spoon 1 tablespoon reserved glaze onto each fillet (flesh side). Transfer skillet to the preheated oven and roast 6–8 minutes, until the fish flakes easily with a fork and reaches an internal temperature of about 130–135°F (54–57°C) for moist, flaky sea bass. For a more caramelized top, finish under the broiler for 1–2 minutes—brush with remaining glaze once more and watch closely to avoid burning.

Remove from oven and let rest 2 minutes before plating.

Cook mushrooms

While fish is roasting, heat a sauté pan over medium-high heat. Add 1 teaspoon neutral oil (or a mix of neutral oil and 1/2 tsp sesame oil for aroma). Add sliced mushrooms in a single layer, sprinkle with 1/8 tsp salt, and cook undisturbed 2–3 minutes until golden. Stir and continue to cook 2 minutes until mushrooms are tender and any liquid has mostly evaporated. Stir in 1 teaspoon low-sodium soy sauce and set mushrooms aside in a warm place.

Sauté baby bok choy

In the same pan, add 1 teaspoon sesame oil and reduce heat to medium. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Add halved baby bok choy cut-side down and sear 1–2 minutes until charred at contact. Add 2 tablespoons water or stock and 1 tablespoon low-sodium soy sauce, cover and steam 2–3 minutes until leaves are wilted and stems are tender-crisp. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove lid and toss with the cooked mushrooms to combine and reheat briefly.

Plate each portion with a bed of bok choy and mushrooms. Place a piece of miso-glazed sea bass on top, skin side up for presentation if crisp, or flesh side up if topped with glaze. Spoon any pan juices over vegetables, and drizzle a little reserved glaze (warmed) over the fish if desired.

Garnish with toasted sesame seeds and julienned scallions ("sexy scallions"). Serve immediately with lemon or lime wedges on the side for those who want a bright squeeze.

Leftover marinade that contacted raw fish should be discarded. Store cooked components separately in airtight containers in the refrigerator up to 2 days; reheat gently.