Miso and Soy Chilean Sea Bass


200 min

Miso and Soy Chilean Sea Bass

Miso and Soy Chilean Sea Bass Photo 1




200 min


4 persons




4.00 rating-star (130)


Author: Victoria Bailey
This Chilean sea bass recipe is melt-in-your-mouth delicious! I had it at Blue Water Grill in NYC, and it was by far the best sea bass I've ever had in my life. This recipe tastes very close to what I had at that restaurant. They served it with bok choy and sticky rice on the side.


  • sake : 0.33333 cup
  • mirin (Japanese sweet rice wine) : 0.33333 cup
  • miso paste : 0.33333 cup
  • packed brown sugar : 0.25 cup
  • soy sauce : 3 Tbsp
  • (4 ounce) fillets fresh sea bass, about 1 inch thick : 4 fillets
  • chopped green onion : 2 Tbsp

Metric Conversion

Stages of cooking

  1. Whisk together sake, mirin, miso paste, brown sugar, and soy sauce in a bowl. Place sea bass fillets in a large resealable plastic bag; pour marinade over fillets. Chill in the refrigerator for 3 to 6 hours.
  2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
  3. Arrange fillets on a baking sheet; discard marinade.
  4. Broil sea bass in the preheated oven until fish flakes easily with a fork, 7 to 9 minutes.
  5. Sprinkle with chopped green onions to serve.

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