Miso Glazed Sea Bass
This Miso glazed sea bass is oven baked with a sticky-sweet and savory glaze that seals in flavor to delicate yet hearty sea bass.
Here at Sizzlefish, our wild Chilean sea bass has a rich, velvety texture with a mild flavor. This versatile fish can be used with any seasoning your heart desires. For this recipe, we went with Asian inspired ingredients like miso paste, mirin, and rice vinegar for a myriad of flavors.
Sea bass contains two types of omega-3 fatty acids making it an excellent source of the heart healthy fat. It’s also high in bone-boosting vitamin-D.
Miso paste is made from fermented soybeans and often includes salt, rice and or barley. Its pleasantly pungent flavor makes miso paste great for using in marinades and salad dressing with no need for additional salt. Look for miso paste in the Asian foods aisle of your grocery store.
Mirin is a sweet rice wine used in many Asian sauces, particularly teriyaki sauce. Sake can be substituted if you can’t find mirin.
Rice vinegar is made from fermented rice and adds a mellow sour flavor to dishes that isn’t as strong as white vinegar. It’s a forgiving vinegar that’s great in salad dressings and marinades.
Brown sugar not only adds sweetness, but also helps the glaze caramelize on top of the sea bass as it cooks. You can also use honey or coconut sugar.
Before cooking, the marinade is heated just long enough to dissolve the brown sugar. Next the marinade is cooler before marinading the fish. You can marinate for up to 24 hours, but at least 2 hours is essential.
Next the fish is placed on a baking sheet and baked for 15-18 minutes, until edges are browned. For a complete meal, serve sea bass over rice alongside grilled Bok choy, broccoli or asparagus.
4 sea bass fillets
- 2 tbsp white miso paste
- 2 tbsp brown sugar
- 1/3 cup sake
- 1/4 cup rice vinegar
- 1/2 tsp minced garlic
- 2 tbsp sliced green onion for serving
- 1 tsp toasted sesame seeds
Combine miso paste, brown sugar, sake, rice vinegar, and garlic in a saucepan over low heat. Heat until brown sugar is dissolved, about 3 minutes. Stir well.
- Remove from heat and cool marinade to room temperature. Pour marinade over sea bass in a shallow dish. Cover and marinate in refrigerator for 2 hours or overnight.
- Preheat oven to 425ºF. Remove sea bass from marinade and place on a small baking sheet. Discard marinade. Bake for 15-18 minutes, until cooked through and browned around edges.
- Serve sea bass hot topped with sesame seeds and green onion.