Satay Of Chilean Sea Bass With Miso Glaze Recipe

Prepare fish

Pat the sea bass dry with paper towels. Cut the fillet into 8 long, bite-sized strips (about 1-inch wide and 3–4 inches long) suitable for threading onto skewers.

Skewer and season

Thread each strip onto a soaked wooden skewer (or two smaller skewers per strip to stabilize). Lightly brush each skewer with 2 tbs vegetable oil and season evenly with 1 tsp kosher salt and 1 tsp black pepper. Place skewers on a tray and refrigerate while you make the glaze (or rest at room temperature for 15 minutes).

Cook the satay

Preheat a grill or grill pan to medium-high (about 425°F / 220°C). Oil the grate or pan lightly. Place skewers on the hot surface and grill 2–3 minutes per side until nicely charred at the edges but still moist inside (internal temperature about 125–130°F / 52–54°C for medium). During the last 1–2 minutes of grilling, brush the tops liberally with the miso glaze (see below) and flip once to caramelize the glaze. Transfer to a plate and let rest 2 minutes before serving.

Make the glaze

In a small bowl, whisk together 3 tbs white miso paste, 2 tbs mirin, 1 tbs sake, 1 tbs soy sauce, 2 tbs honey, 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tsp rice vinegar and 0.25 tsp red chile flakes (if using) until smooth. Taste and adjust: add up to 0.5 tbs more honey for sweetness or 0.5 tbs more soy for saltiness. Reserve about 2 tbs of the glaze for serving and keep the remainder for basting while cooking.

Heat to meld (optional)

For a thicker, slightly more concentrated glaze, place the mixed glaze in a small saucepan and warm over low heat 2–3 minutes, stirring constantly until glossy and slightly thickened. Remove from heat and cool briefly before using. If heated, allow to cool so it doesn’t overcook the fish when applied.

Combine 2 tbs rice vinegar, 1 tsp sugar, 0.25 tsp kosher salt and 0.5 tsp sesame oil in a bowl. Stir until sugar and salt dissolve. Add 1 cup thinly sliced English cucumber and toss to coat. Let sit at room temperature for 10–15 minutes (or chill for up to 2 hours) to develop a quick pickle flavor. Drain lightly before serving alongside the satay.

Arrange 2 skewers per serving on a platter. Spoon the reserved glaze over the skewers and sprinkle with 1 tsp toasted sesame seeds and 0.25 cups fresh cilantro leaves. Serve immediately with lime wedges for squeezing and the quick pickled cucumbers on the side.