Indulge in the rich, umami flavors of this miso and soy Chilean sea bass recipe. The combination of miso paste and soy sauce creates a savory glaze that perfectly complements the buttery texture of the Chilean sea bass. This dish is both elegant and simple, making it perfect for a special dinner or a weeknight treat.
Some of the ingredients in this recipe might not be staples in your pantry. Miso paste is a fermented soybean paste that adds depth and umami to dishes. Mirin is a sweet Japanese rice wine that balances the saltiness of the soy sauce. Both of these can be found in the international aisle of most supermarkets or at an Asian grocery store.

Ingredients For Miso And Soy Chilean Sea Bass
Chilean sea bass: A rich, buttery fish that holds up well to bold flavors.
Miso paste: A fermented soybean paste that adds a deep, savory flavor.
Soy sauce: A salty, umami-rich sauce made from fermented soybeans.
Mirin: A sweet Japanese rice wine that adds a subtle sweetness.
Sugar: Adds a touch of sweetness to balance the savory elements.
Sesame oil: A fragrant oil that adds a nutty flavor to the dish.
Technique Tip for This Recipe
When preparing Chilean sea bass, ensure the fillets are of uniform thickness to promote even cooking. For a more intense flavor, marinate the fish in the miso mixture for at least 30 minutes before baking. This allows the miso paste, soy sauce, and mirin to penetrate the fish, enhancing its taste. Additionally, using parchment paper not only prevents sticking but also makes for an easier cleanup.
Suggested Side Dishes
Alternative Ingredients
chilean sea bass - Substitute with black cod: Black cod has a similar buttery texture and rich flavor, making it a great alternative.
white miso paste - Substitute with yellow miso paste: Yellow miso is slightly stronger in flavor but still provides the umami richness needed for the dish.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and savory profile.
mirin - Substitute with sake and sugar: Mix equal parts sake and sugar to mimic the sweetness and acidity of mirin.
sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note that complements the other ingredients.
sesame oil - Substitute with olive oil: Olive oil provides a different but still rich flavor, though it lacks the nutty essence of sesame oil.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Recipe
Allow the Chilean sea bass to cool to room temperature before storing. This helps prevent condensation, which can make the fish soggy.
For short-term storage, place the cooked sea bass in an airtight container. Refrigerate for up to 3 days. Make sure to use a container that seals well to keep the fish fresh and prevent any odors from spreading.
If you plan to freeze the miso and soy Chilean sea bass, wrap each fillet tightly in plastic wrap. This helps to prevent freezer burn and maintain the fish's texture.
After wrapping in plastic, place the fillets in a resealable freezer bag. Squeeze out as much air as possible before sealing the bag. Label the bag with the date to keep track of how long it has been stored.
For the best quality, consume the frozen sea bass within 2-3 months. While it will remain safe to eat beyond this period, the texture and flavor may begin to degrade.
When ready to reheat, thaw the sea bass in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
Reheat the thawed sea bass in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, you can reheat it in a skillet over medium heat, adding a splash of soy sauce or sesame oil to refresh the flavors.
Garnish with fresh green onions or sesame seeds before serving to add a touch of freshness and visual appeal.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 275°F (135°C).
- Place the leftover Chilean sea bass on a baking sheet lined with parchment paper.
- Cover the fish with aluminum foil to retain moisture.
- Heat for about 10-15 minutes, or until the fish is warmed through. Check periodically to avoid overcooking.
Stovetop Method:
- Heat a non-stick skillet over medium-low heat.
- Add a small amount of olive oil or butter to the pan.
- Place the Chilean sea bass fillets in the skillet and cover with a lid.
- Cook for 3-5 minutes on each side, or until the fish is heated through. Be gentle when flipping to keep the fillets intact.
Microwave Method:
- Place the Chilean sea bass fillets on a microwave-safe plate.
- Cover with a damp paper towel to prevent drying out.
- Microwave on medium power for 1-2 minutes, checking halfway through. Continue in 30-second intervals until the fish is warmed through.
Steaming Method:
- Set up a steamer or use a pot with a steaming basket.
- Bring water to a gentle simmer.
- Place the Chilean sea bass fillets in the steamer basket and cover.
- Steam for about 5-7 minutes, or until the fish is heated through. This method helps retain moisture and keeps the fish tender.
Best Tools for This Recipe
Oven: used to bake the chilean sea bass fillets at the required temperature of 400°f (200°c)
Mixing bowl: used to whisk together the miso paste, soy sauce, mirin, sugar, and sesame oil until smooth
Whisk: used to mix the ingredients in the mixing bowl thoroughly
Baking sheet: used to place the chilean sea bass fillets for baking
Parchment paper: used to line the baking sheet to prevent the fish from sticking and to make cleanup easier
Basting brush: used to brush the miso mixture generously over each fillet
Fork: used to check if the fish is cooked through and flakes easily
Knife: used to finely chop green onions if you choose to garnish the dish
Cutting board: used as a surface for chopping green onions or other garnishes
Serving plate: used to serve the cooked chilean sea bass fillets immediately
How to Save Time on Making This Recipe
Prepare the marinade in advance: Mix the miso paste, soy sauce, mirin, sugar, and sesame oil the night before to save time on cooking day.
Use parchment paper: Lining the baking sheet with parchment paper makes cleanup quick and easy.
Preheat the oven early: Start preheating your oven while preparing the sea bass to streamline the cooking process.
Batch cook: Double the recipe and cook extra sea bass fillets for future meals, saving time on another day.
Garnish efficiently: Pre-chop green onions or measure out sesame seeds ahead of time for quick garnishing.
Miso and Soy Chilean Sea Bass
Ingredients
Main Ingredients
- 4 fillets Chilean sea bass about 6 oz each
- 3 tablespoon white miso paste
- 3 tablespoon soy sauce
- 2 tablespoon mirin
- 1 tablespoon sugar
- 1 teaspoon sesame oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together the miso paste, soy sauce, mirin, sugar, and sesame oil until smooth.
- Place the Chilean sea bass fillets on a baking sheet lined with parchment paper.
- Brush the miso mixture generously over each fillet.
- Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve immediately, garnished with green onions or sesame seeds if desired.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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