The savory-sweet flavors of Miso Sea Bass are irresistible. Marinated in a single day in a miso and mirin sauce, the tender and buttery Chilean sea bass broils rapidly for a restaurant-quality meal at residence. I grew up having fun with miso-marinated fish in Japan, and it’s considered one of my favourite seafood dishes to share with my household in the present day.
If you happen to take pleasure in Japanese-style fish, attempt my Miso Salmon, Miso Cod, or Teriyaki Salmon recipes subsequent!
What’s Miso-Marinated Fish?
This model of miso-marinated fish is just like Saikyo yaki (西京焼き), named after Kyoto’s well-known candy white miso. This custom in Japanese cooking dates again centuries, when miso was used as each a seasoning and a pure preservative. At present, you’ll discover miso-marinated fish served in eating places, bento packing containers, and residential kitchens in Japan. For this recipe, I exploit Chilean sea bass (Patagonian toothfish) prized for its wealthy, buttery flesh.
Why I Love This Recipe
- Buttery and wealthy – Chilean sea bass is extraordinarily fatty and tender, so every chunk merely melts in your mouth!
- Deeply flavorful – The miso marinade absorbs fully in a single day, so broiling creates a caramelized miso glaze that’s savory and candy with a nice slight bitterness from the signature char.
- Meal-prep hero – Begin marinating the fish the night time earlier than, then rapidly broil it the following day for a restaurant-quality primary dish.
Substances for Miso Sea Bass
- Chilean sea bass fillets – pores and skin on; MSC licensed (see observe beneath)
- Kosher salt
- Sake
- Miso marinade:
Discover the printable recipe with measurements beneath.
NOTE: Chilean sea bass has confronted overfishing previously. To help sustainable fishing, please be certain to purchase solely from markets licensed by the Marine Stewardship Council (MSC). For extra info, test Monterey Bay Aquarium Seafood Watch or the Environmental Protection Fund.
Substitutions
- Sake and mirin – For this recipe, don’t exchange the sake and mirin with water. If you happen to use water as an alternative, it may spoil throughout the lengthy marination and destroy the fish.
Learn how to Make Miso Sea Bass
Preparation
- Salt and rinse. Flippantly sprinkle either side of the fillets with kosher salt and let relaxation 10 minutes. Drizzle with sake, then pat dry with paper towels.
- Make marinade. Combine miso, mirin, and sugar in a container or tray till easy.
- Marinate. Coat the fish with the marinade elements. Cowl and refrigerate in a single day (8–12 hours).
Cooking
- Wipe the surplus marinade fully from every piece of fish.
- Broil. Place pores and skin facet up on a greased, foil-lined baking sheet. Place the rack 6 inches (15 cm) away from the warmth supply and broil on Medium (500ºF / 260ºC) till blistered and barely charred, about 7–8 minutes.
- Switch to particular person plates. Get pleasure from!
Nami’s Recipe Ideas
- Don’t skip salting. A lightweight salting earlier than marinating attracts out moisture and odor, companies the flesh, and enhances pure taste.
- At all times rinse with sake. This conventional step removes odor and cleans the fish earlier than marinating.
- Marinate in a single day. An extended marination time develops a succulent texture within the fish. It additionally permits the candy and salty taste to soak up fully. Goal 8 to 12 hours, as lower than 6 hours is just too brief and greater than 24 hours is just too lengthy.
- Wipe off all of the marinade. Miso burns simply, so take away as a lot of the marinade as doable earlier than broiling.
- Broil for greatest outcomes. Direct warmth offers the fish its signature charred edges and deep taste. For the medium warmth setting on the broiler, make sure you place the oven rack 6 inches (15 cm) away from the warmth supply.
Variations and Customizations
- Squeeze lemon. I usually drizzle lemon on buttery fish for the reason that acidity breaks up the grease and provides an extra style dimension.
- Use completely different fish. Attempt striped bass, Pacific halibut, or sablefish (gindara; black cod). Every kind of fish has a barely completely different texture and richness however works fantastically with the miso combination.
- Regulate sweetness. Chilean sea bass is of course wealthy and fatty, so I made the sauce a bit sweeter on the facet to stability the flavour. You possibly can, in fact, cut back the sugar barely to fit your style.
- Bake it. Skip your oven’s broiler and bake it in a pan (see recipe beneath).
What to Serve with Miso Sea Bass
This flavorful Chilean sea bass recipe is a stunning centerpiece of a Japanese menu for an on a regular basis household meal or on a big day with friends. Listed below are some favourite pairings:
Storage and Reheating Ideas
To retailer: Hold leftovers in an hermetic container within the fridge for as much as 2 days or within the freezer for two weeks.
To reheat: Rewarm gently in a toaster oven or oven till heated by way of.
Incessantly Requested Questions
Sure. This recipe works effectively with striped bass or Pacific halibut fillets. In case you have sablefish, attempt my Miso Black Cod recipe.
Ideally, it is best to marinate the fish for 8–12 hours for one of the best taste. Don’t marinate it lower than 6 hours, because it’s not sufficient time for the flavors to soak up into the fish.
Sure. You possibly can marinate the fish as much as 24 hours (however not more than this) or freeze marinated fillets for future use.
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To Serve
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Switch the fish to particular person plates and luxuriate in!
To Bake (non-obligatory)
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Preheat the oven to 425°F (218ºC) with the rack positioned within the center place. For a convection oven, cut back the temperature by 25ºF (15ºC). Line a baking sheet with parchment paper and place the fish on prime, pores and skin facet up. Bake till the floor is blistered and barely charred, about 15–20 minutes (relying on the thickness of the fillets). You do not want to flip it.
Energy: 230kcal, Carbohydrates: 3g, Protein: 14g, Fats: 14g, Saturated Fats: 3g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Ldl cholesterol: 50mg, Sodium: 309mg, Potassium: 18mg, Fiber: 1g, Sugar: 2g, Vitamin A: 233IU, Calcium: 5mg, Iron: 1mg
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Editor’s Be aware: This submit was initially printed on October 1, 2012. It was republished on October 8, 2025, with a barely revised recipe and extra useful particulars.
