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Miso paste glazed sea bass.
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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.
Prep Time2 minutes
Cook Time5 minutes
Resting Time30 minutes
Total Time37 minutes
Course: Dinner
Cuisine: American, Japanese
Keyword: easy, ginger, mirin, miso paste, sea bass
Servings: 4
Calories: 137kcal
Author: Tonje
Cost: Cheap


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


  • 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.



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.


Calories: 137kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 76mg | Fiber: 1g | Sugar: 1g