Published May 04, 2008 Updated Sep 15, 2024
Best Miso Sea Bass Recipe
I love Nobu’s black cod with miso, but it’s not easy to find fresh black cod in the market, at least not in my neighborhood. In this recipe, I used Chilean sea bass instead. The flesh is moist, tender, silky, and sweet—it almost melts in your mouth! The miso marinade has the same base of sake, mirin, and white miso, but I added some ginger juice and sugar to cut through the richness of the fish. I also used sea bass with its skin on (which can be fishy), so the ginger juice certainly helped rid of the smell. And I was right, the fatty skin of sea bass was fishy, so consider yourself warned when you try this sea bass recipe. While you can bake or pan-fry the fish, I find that the best way to cook sea bass is on the grill. That smoky char brings it so close to the miso sea bass Nobu serves! Got leftover miso paste? Use it to make my Honey Miso Chicken Wings or Miso Ramen!
Which Types Of Fish Can Be Used With Miso Glaze
Chilean sea bass is one of my top choices to pair with anything miso. The miso marinade tastes so good with the rich flavor and fatty flesh of the fish. The next best option is black cod (a.k.a. sablefish) because it has a similar richness and is extremely tender. This fish does have a lot of pin bones so you may want to learn how to debone black cod! You can also make this miso sea bass recipe with white fish like flounder, halibut, and sole. Salmon is a convenient and delicious choice as well.
Ingredients For Sea Bass With Miso
Sea bass – has a rich, buttery flavor and meaty flesh. When shopping for sea bass, look for firm flesh that springs back when touched. White miso paste – also called shiro miso. It tastes sweeter and milder than other types of miso thanks to its shorter fermentation time. Mirin – a sweet rice wine used in many Japanese dishes. Aside from this miso-glazed Chilean sea bass, it’s also key to Japanese favorites like Yakisoba and Gyudon. Sake – a Japanese rice wine that adds a lot of delicate fruity flavors and some acidity to the marinade. Ginger juice – adds warmth and freshness to our sea bass miso glaze. Palm sugar – turns the marinade into a caramelized glaze on the grill. Regular white or brown sugar will work in a pinch.
See the recipe card for full information on ingredients.
Recipe Variations
Spicy miso sea bass – Add layu (Japanese chili oil), red pepper flakes, or cayenne for a spicy version. With miso and orange – Add some grated orange zest and a splash of fresh orange juice for a citrusy twist. With sesame – Whisk toasted sesame oil into the marinade to infuse it with a nutty flavor. Finish with toasted sesame seeds.
How To Make Miso Glazed Chilean Sea Bass
This recipe is all about the incredible flavor of Chilean sea bass. Although if you ask me, the miso glaze is the real star here. It makes the sea bass taste like something you’d order in a fancy restaurant. Cooking sea bass this way always makes me feel like a chef! Here’s a pro tip: If you have the time, marinate your sea bass for up to four hours. Because this fish is so meaty, it takes time for the flavors to penetrate the flesh. Here’s how to make the best recipe for Chilean sea bass:
Helpful Tips For Home Cooks
The skin of Chilean sea bass tends to be fishy, so feel free to remove the skin after grilling. Grate your ginger finely. This makes it easier to squeeze out the ginger juice. Before grilling, lightly wipe off (with fingers) any excess miso marinade clinging to the sea bass. But NEVER rinse it off.
What To Serve With Miso Marinated Sea Bass
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