In a small bowl, mix together the miso paste, honey, soy sauce, and sesame oil. Coat the Chilean sea bass fillets in the marinade and let them sit for at least 30 minutes.

Prepare Crispy Shallots

Heat vegetable oil in a pan over medium heat. Once hot, add the sliced shallots and fry until golden brown and crispy. Remove from oil and drain on paper towels. Season with salt.

Cooking

Sauté Bok Choy

In another pan, heat olive oil over medium heat. Add minced ginger and garlic, sauté for about 1 minute until fragrant. Add bok choy, season with salt and pepper, and sauté until tender, about 5-7 minutes.

Cook Sea Bass

Preheat a grill or skillet over medium-high heat. Remove the sea bass from the marinade and cook for about 4-5 minutes on each side, or until cooked through and flaky.

Serving

Plate the Dish

On a plate, arrange the sautéed bok choy, top with the miso glazed sea bass, and garnish with crispy shallots and fresh Thai basil leaves.