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    Home » Seafood

    Miso Glazed Sea Bass

    Posted: Jun 10, 2020 · Updated: Feb 16, 2022 by Tonje

    198 shares
    Jump to Recipe

    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.

    Miso glazed sea bass on a plate.

    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.

    Sea bass with miso.

    🔪 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 fillets with miso glaze.

    🐟 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.
    Miso and mirin sea bass.

    🥗 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.

    Miso sea bass fillets on a plate.

    🍲 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.

    🍴 You might also like these recipes..

    If you love healthy fish and seafood recipes, you should try any of these recipes:

    • Pesto Crusted Salmon
    • Herbed Lemon Butter Cod
    • Pan Fried Sea Bass
    • Balsamic maple glazed salmon

    📋 Frequently asked questions

    What is miso sea bass?

    Miso sea bass is a popular Japanese dish, where sea bass (white fish) is cooked in miso paste and some other ingredients.

    What does miso taste like?

    There are several varieties of miso, and they all taste differently. It has a salty umami flavor, but some types (especially the lighter ones) can also taste quite sweet.

    What is in sea bass?

    Sea bass is a white fish, similar to snapper or cod. Cook with fresh sea bass to achieve the best results.

    What is in white miso paste?

    White miso paste contains soybeans fermented in rice. Sometimes other ingredients can be added, so check the nutrition labels of the packaging before you buy.

    What is the difference between white and red miso?

    Miso is fermented soy beans. The different colors can represent both a longer fermentation time, and the type of grain that's been used. Soy beans fermented in rice result in white miso, while beans fermented in barley result in red miso.

    Recipe

    Miso paste glazed sea bass.

    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.
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 2 mins
    Cook Time 5 mins
    Resting Time 30 mins
    Total Time 37 mins
    Course Dinner
    Cuisine American, Japanese
    Servings 4
    Calories 137 kcal
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    Ingredients
      

    • 4 sea bass fillets
    • 1 teaspoon miso paste
    • 1 teaspoon ginger paste
    • 2 teaspoon mirin (or rice vinegar)

    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.

    Notes

    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.

    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.

    Nutrition

    Calories: 137kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 76mgFiber: 1gSugar: 1g
    Keyword easy, ginger, mirin, miso paste, sea bass
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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