Miso sea bass is extremely fatty, tender and melt-in-your-mouth delicious. In this recipe, Chilean sea bass is marinated overnight in the sweet savory miso marinade and oven baked to perfection.
While tasting restaurant quality, this Japanese classic fish recipe is so easy to make.
All you will need to do is to leave the filets in the marinate overnight and let the magic happen. On the next day, pop them into the oven and you will meet the most flavorful, buttery tender fish you’ve ever had…
Needless to say, it goes so well with a warm bowl of rice!
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Sauce and Toppings
Miso sea bass is scrumptious on its own but here are a few ways to make it even better.
Serve with extra sauce on the side - You can easily make the miso sauce by reducing the leftover marinade. This takes only 3 minutes on the stovetop, and I totally recommend trying!
Sprinkle with lemon zest - Lemon zest adds a complexity to the flavor while lightning up the greasiness of the fish. The slight bitterness balances out the sweetness perfectly as well.
Top with black sesame - Adds a roasted flavor and a bit of crunchiness
Top with chopped scallions - Adds a mildly-spicy, peppery flavor
Other Fish Choices
Black cod - Traditionally in Japan, black cod is used in this miso marinated fish recipe. Surprisingly, it is not a family of cod and its actual name is sablefish or butterfish (gin-dara in Japanese). It has a buttery rich texture just like Chilean sea bass.
Salmon - Enjoy the same recipe with accessible salmon! I like to use Atlantic salmon as it has higher fat content compared to others such as pink or socket eye salmon.
Ingredients & Substitutes
- Chilean sea bass - see above for other options
- Miso - Miso is naturally gluten free but make sure to check the ingredient list as some brands contain gluten, used for fermentation process.
- Tamari soy sauce
- Sake
- Sugar of your choice - I have had success with white, brown, coconut and monkfruit sugar(Lakanto)
Optional toppings:
- Scallions
- Lemon zest
- Black sesame
How to Make This Recipe
1. Soak the filets in the marinade
Pat dry the filets and place them in a food storing bag or a container. Mix the miso, tamari soy sauce, sake, and sugar together and pour the mix over the fish.
2. Let sit in the fridge
Keep the bag refrigerated for 24 - 48 hours.
3. Bake
Line a baking sheet with aluminum foil. Take the filets out of the bag, saving the marinade for later. Place the fish with the skin side down on the sheet.
Bake for 17-20 minutes at 425°F/ 218°C or until the internal temperature reaches 145°F.
4. Make the sauce
While baking, cook the leftover marinade for about 3 minutes over low heat. Turn the heat off when it’s thickened to a paste-like consistency.
5. Serve
Arrange the fish with the sauce on the side. Optional: garnish with scallions, lemon zest, black sesame.
*See the recipe card below for detailed instructions.
Frequently Asked Questions
You can find Chilean sea bass at Asian grocery stores. I also know that Whole Foods does great sales (since they can be pricey sometimes). Costco sells vacuum packed large filets and there are also various online stores in the states.
Since the marinade contains sugar, it is easier to burn. Watch closely as you enter the last ⅓ of the baking time. If it burns, tent the fish with a piece of extra aluminum foil and continue to bake.
Depending on how your oven works, they may come out without much browning. You can broil on high for 1-2 minutes and give a bit of charr on top. Remember to watch closely. You can also place the cooked filets on a heat proof surface and blow torch the top.
Cooked miso sea bass can be stored in the fridge for up to 3 days in an airtight container. To reheat, microwave on low to avoid drying out the fish, or cook over stovetop until warm.
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Recipe
Miso Sea Bass (Buttery & Tender)
Ingredients
- 1.2 (or up to 1.5) pound Chilean sea bass cut into 1 ½ inch steaks
- 3 tablespoons miso
- 3 tablespoons tamari soy sauce
- 3 tablespoons sake or any cooking wine, dry white wine
- 2 tablespoons sugar of any type
Optional toppings
- Scallions
- Lemon zest
- Black sesame
Instructions
- Pat dry the sea bass filets well with paper towels. Place them in a food storing bag or a flat wide container. Make sure they are in one layer for an even seasoning.
- Mix the miso, tamari soy sauce, sake, and sugar together in a cup. Pour the mix over the fish in the bag.
- Keep the bag refrigerated for 24 - 48 hours. If possible, flip the bag halfway along marinating.
- Line a baking sheet with aluminum foil and grease the surface. Take the filets out of the bag, scraping off excess marinade. Save the leftover marinade for later. Place the fish with the skin side down on the baking sheet.
- Bake for 17-20 minutes at 425°F/ 218°C or until the internal temperature reaches 145°F.
- While baking the fish, pour out the marinade into a small pan. Cook for about 3 minutes over low heat letting it boil the whole time. Turn the heat off when it’s thickened to a paste-like consistency.
- Arrange the fish on a plate with sauce on the side. Optional: garnish with scallions, lemon zest, black sesame.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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