Miso Glazed Sea Bass
Silky sea bass fillets lacquered in a sweet and savory miso glaze then broiled to caramelized perfection. This Japanese-inspired dish delivers restaurant quality results with minimal effort.
Umami rich miso glazed sea bass with a gorgeous caramelized crust inspired by Japanese cuisine.
Nutrition per serving
Ingredients
fish
glaze
finishing
garnish
Instructions
Prepare the Miso Marinade
In a small bowl whisk together white miso paste, mirin, sake, soy sauce, honey, sesame oil, and grated ginger until completely smooth. Taste and adjust sweetness or saltiness as needed.
Marinate the Fish
Place sea bass fillets in a shallow dish and coat both sides evenly with the miso marinade. Cover and refrigerate for at least 30 minutes or up to 24 hours for deeper flavor. Do not marinate longer than 24 hours as the miso will begin to cure the fish.
Prepare for Broiling
Preheat your broiler to high and position the rack 6 inches from the heating element. Line a baking sheet with aluminum foil and lightly grease it. Remove the fish from the marinade and gently wipe off any excess glaze to prevent burning.
Broil the Sea Bass
Place the fillets skin side down on the prepared baking sheet. Broil for 8 to 10 minutes until the glaze is deeply caramelized and bubbly and the fish is cooked through. Watch carefully as the glaze can burn quickly due to the natural sugars.
Garnish and Serve
Remove from the oven and drizzle with a few drops of sesame oil. Sprinkle generously with sesame seeds and sliced green onions. Serve immediately over steamed white rice with pickled ginger on the side.
Substitutions
Common mistakes
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