Miso Glazed Chilean Sea Bass Recipe

Make the glaze

In a small bowl whisk together white miso paste, mirin, sake, soy sauce, sugar, lemon juice, and 1 teaspoon neutral oil until smooth and glossy. Taste and adjust sweetness or salt — glaze should be balanced, slightly sweet and savory. Reserve about 1/3 cup of the glaze for finishing while using the remainder for marinating.

If you have time, place the sea bass fillets in a shallow dish skin-side down (if skin on). Spoon and brush 2/3 of the glaze evenly over the top of the fillets, cover and refrigerate for 30–60 minutes. If short on time, glaze just before searing and reserve glaze for broiling step.

Remove marinated sea bass from the refrigerator about 10 minutes before cooking to come closer to room temperature. Pat lightly with paper towel on the undersides to remove excess glaze so they sear cleanly.

Season undersides of fillets lightly with kosher salt and black pepper. Heat a large ovenproof skillet over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. When oil shimmers, place fillets presentation-side down (glazed side up) and sear 2–3 minutes without moving to develop a golden crust. If skin-on, sear skin-side first for 2–3 minutes then flip and sear briefly on glaze side.

Reduce heat to medium, add 1 tablespoon butter to the pan and spoon hot oil/butter over the fillets for 30 seconds. Spread remaining reserved glaze over the top of each fillet (about 1–2 tablespoons each).

Transfer the skillet to a preheated oven at 425°F (220°C). Bake 6–8 minutes, depending on thickness, until fish is opaque and flakes easily with a fork and glaze is bubbling and caramelized. Internal temperature should reach about 130–135°F (55–57°C) for moist doneness. If you prefer a faster caramelization, finish under broiler 1–2 minutes watching closely to avoid burning.

Remove fish from oven and let rest 2 minutes in the pan before transferring to plates.

While the fish rests or during the last 8–10 minutes of baking the fish, prepare the wok vegetables so they are hot and crisp-tender when the fish finishes.

Heat a wok or large skillet over high heat until very hot. Add 1 1/2 tablespoons neutral oil and swirl to coat. When oil is shimmering, add sliced garlic and julienned ginger and stir-fry 15–20 seconds until fragrant (do not brown).

Add carrots, broccoli florets and sliced red bell pepper. Stir-fry 1–2 minutes to coat in oil. Add shiitake mushrooms and continue stir-frying 1–2 minutes until mushrooms begin to soften.

Add baby bok choy and scallions, toss, then pour in 2 tablespoons water or vegetable stock to create steam. Cover briefly or toss continuously for 1–2 minutes until bok choy is bright green and just tender-crisp.

Stir in light soy sauce, oyster sauce (if using), and 1 teaspoon sesame oil. Toss everything together for 30 seconds so the sauce coats the vegetables. Taste and adjust with a pinch of salt or a dash more soy if desired.

Transfer vegetables to a warm platter and sprinkle with sesame seeds and optional cilantro or microgreens.

Spoon steamed rice onto plates or a family-style platter. Place a miso-glazed sea bass fillet alongside or atop the rice. Arrange wok vegetables alongside the fish or on the side.

Garnish fish with an additional brush of reserved glaze if desired, a light sprinkle of sesame seeds, and a lemon wedge. Serve immediately while hot.