Satay Of Chilean Sea Bass With Miso Glaze † Recipe

Prepare fish

Pat the sea bass fillets dry with paper towels. Cut into 1 to 1 1/2-inch thick, bite-sized cubes so they will stay moist and cook evenly. Aim for pieces about 1 to 1 1/2 inches square.

Thread 3–4 cubes per skewer, leaving a small gap between pieces so heat circulates. Arrange skewers on a tray and brush lightly with 1 tablespoon vegetable oil. Season both sides with kosher salt and freshly ground black pepper.

If using wooden skewers, ensure they have been soaked for at least 30 minutes to prevent burning. Bring skewered fish to room temperature for 10–15 minutes before cooking.

Make glaze

In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon sake, 1 1/2 tablespoons honey, 1 teaspoon soy sauce, 1 teaspoon grated ginger, 1 teaspoon minced garlic, and 1/2 teaspoon sesame oil until smooth. The mixture should be glossy and pourable; if it’s too thick, thin with 1/2 teaspoon warm water at a time.

Reserve about 1 tablespoon of the raw glaze for finishing if you prefer to brush a cold glaze at the end. For food-safety when using raw miso/seafood contact, most of the glaze will be applied and then briefly cooked/broiled to set.

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). If using a stovetop grill pan or skillet, brush grates or pan with the neutral oil to prevent sticking.

Place skewers on the hot grill and cook undisturbed for 1 1/2 to 2 minutes to develop grill marks and sear. Using tongs, turn each skewer and cook the next side for another 1 1/2 to 2 minutes. The goal is to cook sea bass quickly so it remains moist; total cooking time should be about 4–6 minutes depending on cube size and heat.

During the last 1–2 minutes of cooking, brush a generous layer of the miso glaze onto the top side of each skewer. Flip and brush the other side, then let the glaze set for 30–60 seconds. If you prefer a more pronounced glaze, move skewers to a preheated broiler (or the hottest part of the grill) for 30–60 seconds per side — watch closely to avoid burning as sugar in the glaze caramelizes quickly.

Remove skewers from heat when fish registers 125–130°F (52–54°C) for medium-rare to medium; sea bass will continue to cook slightly off heat. For fully opaque but still moist fish, 135°F (57°C) is acceptable.

Transfer satay to a serving platter. If you reserved raw glaze, warm a small spoonful and brush lightly on the skewers, or spoon a dab alongside as a condiment (if warmed, the reserved glaze is safe).

Garnish with sliced scallions and toasted sesame seeds. Serve with lime wedges and pickled cucumber ribbons or a quick cucumber salad to cut through the richness.

Recommend serving immediately while hot. Leftovers can be refrigerated up to 24 hours but are best enjoyed fresh.