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Miso Glazed Seabass recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Truluck's›Miso Glazed Seabass Recipe

Miso Glazed Seabass Recipe

Inspired by Truluck's

Time45m

Serves4

Miso glazed seabass served with crab fried rice and cucumber slaw.

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Ingredients

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Miso Glaze

3 tbsp white miso paste

1 tbsp Honey

1 tbsp Aged soy sauce

1 tsp Rice vinegar

1 tsp Toasted sesame oil

Seabass

4 pieces Seabass fillets

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Crab Fried Rice

3 cups Cooked rice

1 cup Crab meat

2 pieces Eggs

1/2 cup Green onions, chopped

2 tbsp Aged soy sauce

2 tbsp Tuscany sunflower oil

2 cloves Garlic, minced

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Cucumber Slaw

1 large Cucumber, julienned

1 medium Carrot, julienned

2 tbsp Rice vinegar

1 tsp sugar

1 tsp Toasted sesame oil

1/4 tsp Celtic sea salt

Method

Miso Glaze Preparation

1

Make the Miso Glaze

In a bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, and sesame oil until smooth. Set aside.

Seabass Cooking

2

Prepare the Seabass

Preheat the oven to 400°F (200°C). Season the seabass fillets with salt and black pepper. Place them on a baking sheet lined with parchment paper.

3

Apply Miso Glaze

Brush the miso glaze over the seabass fillets generously. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

Crab Fried Rice Preparation

4

Cook the Fried Rice

In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

5

Add Rice and Crab

Push the garlic to the side, add the cooked rice, and stir-fry for 2-3 minutes. Then, add the crab meat, soy sauce, green onions, salt, and pepper. Stir until combined.

6

Scramble Eggs

Push the rice mixture to one side of the pan and crack the eggs into the empty space. Scramble the eggs until cooked, then mix into the rice.

Cucumber Slaw Preparation

7

Make Cucumber Slaw

In a bowl, combine the julienned cucumber and carrot. In a separate small bowl, whisk together the rice vinegar, sugar, sesame oil, and salt. Pour the dressing over the vegetables and toss to combine.