Miso Glazed Sea Bass

Miso glazed sea bass is a lean entree packed with beautiful flavors. The fish is marinated, then pan fried for 5 minutes, making it perfect for a quick and easy meal.

Jump to:

• 🥘 Ingredients
• 🔪 Instructions
• 🐟 Sea bass
• 💭 Top tips
• 🥗 Serving suggestions
• 📖 Variations
• 🍲 Leftovers
• 🍴 You might also like these recipes..
• 📋 Frequently asked questions
• Recipe

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This recipe has everything I need from a good weeknight dinner: it's quick, it's easy and it's tasty. Sea bass has such a mild flavor, and paired with the sweet umami tang of this miso marinade, it's bound to impress.

If you like this dish, you might also want to check out more of my healthy fish and seafood recipes, like the reader's favorite salmon and creme fraiche pasta.

🥘 Ingredients

For this recipe you will need sea bass fillets. In addition, we make a marinade from miso paste, ginger paste, and a small splash of mirin.

Mirin is a Japanese rice wine you can find in most supermarkets, but you can use rice vinegar if you prefer to keep it non-alcoholic.

🔪 Instructions

Combine the ginger paste, miso paste and mirin in a small bowl to form a marinade. Then, brush the marinade over the sea bass fillets, making sure to cover all the sides of the fish.

Leave the sea bass to marinade in a refrigerator for at least 30 minutes, or up to several hours.

Heat some oil in a frying pan or skillet on medium to high heat, and pan fry the sea bass. The sea bass cooks fast, and is typically done in less than 5 minutes total. Make sure to cook both sides of the fish. You'll know that it's done when the fish flakes at the touch of a fork.

🐟 Sea bass

Sea bass is a popular white salt water fish. It's similar to cod or snapper in texture and use, and these fishes are often used interchangeably in cooking.

For this recipe, you want to use fresh sea bass. If using frozen fish, you should leave it to thaw in a refrigerator overnight before use.

I like to use boneless sea bass fillets with the skin on. The sea bass skin gives the fish more flavor as it cooks. You can either discard the skin, or eat it. If you plan on eating the skin, I suggest frying the fish on high heat with the skin side down, as this will make it really crispy and delicious.

💭 Top tips

Here are my best tips to make the best miso glazed sea bass:

• Be careful not to overcook the fish! It only takes a few minutes to cook through completely.
• Make sure to leave enough time for the fish to marinate. I like to finish the marinade in the morning, then leave the fish in the fridge until I'm ready to eat in the afternoon.

🥗 Serving suggestions

If you're wondering what to serve with sea bass, here are some great options:

With vegetables: Try sauteed or stir fried vegetables, or even a healthy side salad if you like.

With rice: This dish is commonly served with plain white rice, but it would also be great with Thai coconut rice.

📖 Variations

Here is how you can adjust the recipe to suit your dietary preferences:

Non-alcoholic: Use rice vinegar instead of mirin. I have tried it, and it still tastes great!

Other fish: You can use cod, basa or any other white fish in this recipe if you prefer. Sea bass is the traditional choice, however you should feel free to use whatever you have available, or whichever white fish is more affordable where you live.

Spicy: If you want to add some spice, you can add a little chili paste or finely chopped chili to the marinade.

🍲 Leftovers

Leftover sea bass can be stored in a refrigerator for up to 2 days. Sea bass tends to dry out when it is stored, so be careful not to overcook the fish if you want to enjoy delicious leftovers in the upcoming days.

I would not recommend freezing any leftover miso glazed sea bass, as the fish will be really dry and unappetizing.

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📋 Frequently asked questions

Recipe