Miso Glazed Chilean Sea Bass* Recipe

Whisk together the white miso, mirin, sake, soy sauce, granulated sugar, grated ginger, minced garlic and sesame oil in a small bowl until smooth. Taste and adjust balance — it should be sweet-salty with a pronounced umami note.

Reserve about 3 tablespoons of the glaze for finishing. Use the remaining glaze to brush over the sea bass fillets (about 1 tablespoon per fillet). Marinate the fillets at room temperature for 15–20 minutes (or up to 1 hour refrigerated).

Fry shallots

While fish marinates, heat 1 cup neutral oil in a small heavy skillet or saucepan over medium-high heat until shimmering (about 325–350°F / 160–175°C). Add thinly sliced shallots in batches and fry, stirring gently, until golden brown and crisp, 2–4 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate and immediately season lightly with a pinch of salt. Allow to cool — they will crisp more as they cool.

Reserve 2 tablespoons of fried shallots for garnish; the rest can be stored airtight and used for other dishes.

Heat 1 tablespoon neutral oil in a large sauté pan or wok over medium-high heat until shimmering. Add the julienned ginger and sliced garlic and sauté for 30 seconds until fragrant, taking care not to burn.

Add halved baby bok choy cut-side down in a single layer. Let cook undisturbed 1–2 minutes to get a light sear, then stir briefly.

Pour in 1/4 cup broth and 1 teaspoon rice vinegar. Cover the pan and steam for 2–3 minutes, until the stalks are tender-crisp and bright green.

Remove lid, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, toss to coat, and keep warm while you cook the fish.

Pat the marinated sea bass fillets dry on the surface with paper towels (this promotes a good sear). Season lightly on both sides with the kosher salt and black pepper.

Preheat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering but not smoking.

Add the fillets to the pan and sear 3–4 minutes on the first side without moving them, until a golden crust forms. Carefully flip and cook an additional 3–4 minutes, or until the internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium (Chilean sea bass is forgiving; cook a touch more if you prefer well done). Cooking time will vary with thickness.

In the last 1–2 minutes of cooking, brush the reserved 3 tablespoons miso glaze over the top of each fillet and let it caramelize slightly. If glaze begins to burn, reduce heat. Remove fillets to a warm plate and rest 2 minutes.

Spoon any browned bits from the pan over the fish and finish with a light sprinkle of toasted sesame seeds if using.

Divide the warm sautéed bok choy among 4 plates. Place a miso-glazed sea bass fillet atop the bok choy on each plate.

Scatter crispy shallots and Thai basil leaves over the fish and bok choy. Serve with lemon or lime wedges on the side for diners who want a bright squeeze of citrus.

Serve immediately so the fish remains warm and the shallots stay crisp.