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Ingredients
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Sea Bass Satay
Miso Glaze
Garnish & Accompaniments
Method
Sea Bass Satay
Prep and skewer
Pat the sea bass cubes dry with paper towels to remove excess moisture. Toss the cubes with 1 tablespoon neutral oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper in a bowl until evenly coated. Thread 4–5 cubes onto each soaked skewer, leaving a small gap between pieces to allow even heat circulation.
Rest
Place skewers on a tray and refrigerate for 10–15 minutes while you prepare the glaze; this firms the fish slightly and helps flavors adhere.
Cook
Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon neutral oil. When shimmering, add the skewers (do not overcrowd) and cook 2–3 minutes per side, turning gently, until exterior is lightly caramelized and fish registers 125–130°F (52–54°C) for medium-rare to medium (sea bass is best just cooked through). Alternatively, grill over medium-high heat for 2–3 minutes per side.
Miso Glaze
Make glaze
In a small bowl whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon sake, 1 teaspoon soy sauce, 1.5 tablespoons honey, 1 teaspoon sesame oil, 1 teaspoon freshly grated ginger, and 1 minced garlic clove until smooth. If the mixture is too thick to brush, whisk in up to 1 teaspoon neutral oil (or 1–2 teaspoons warm water) to reach a glossy brushing consistency.
Reduce (optional)
For a slightly thicker, concentrated glaze, transfer the mixture to a small saucepan and simmer gently over low heat for 2–3 minutes, stirring constantly. Remove from heat and let cool slightly; the glaze will thicken as it cools.
Glaze the skewers
During the last 30–60 seconds of cooking each side of the skewers, brush a thin layer of miso glaze onto the fish, then flip and brush the other side. Repeat once more so each side has a glossy coating but the sugars do not burn. If using the stovetop, you can transfer cooked skewers to a sheet pan and give them a final quick broil (1–2 minutes) to caramelize the glaze — watch closely to avoid burning.
Garnish & Serve
Transfer glazed skewers to a serving platter. Sprinkle toasted sesame seeds and thinly sliced scallions over the skewers, and finish with microgreens or cilantro if using. Serve immediately with lime wedges on the side for squeezing over the fish.
Suggested pairing: steamed jasmine rice or a light cucumber salad to cut the richness of the glaze.