Miso Glazed Chilean Sea Bass

4.75 from 27 votes

Miso glazed Asian style Chilean Sea Bass (or black cod) takes just 15-minutes to prepare. This seared fish has a melt-in-your-mouth texture and so much flavor.

Prep Time10

Cook Time15

Marinating Time3

Total Time3 25

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 369kcal

Author: Cyndy Ufkes - The Art of Food and Wine

Ingredients

⅓ cup Sake
2 Tablespoons Mirin
2 Tablespoons Rice wine vinegar
4 Tablespoons Sugar
4 Tablespoons Yellow or white miso paste
2 ½ Tablespoons Soy sauce
2.3 pounds Chilean Sea Bass (or black cod) ,cut into 6 ounces pieces
1 Tablespoon Toasted sesame seeds (for garnish)

Instructions

In a small heavy bottomed pan, over high heat bring sake, mirin and rice wine vinegar to a boil. Reduce heat to medium and add sugar. Whisk until dissolved.
Whisk in the miso paste and stir until the sauce is smooth. Whisk in soy sauce and cook for 1 minute. Remove from the heat and let sauce cool to room temperature.
In a large resealable bag or container place the sea bass pieces and then add the cooled marinade. Make sure the pieces are well coated.
Refrigerate marinated sea bass for 3-5 hours.
Remove fish from the refrigerator, letting excess sauce drip off, and place skin side down on a broiler pan.
We suggest placing a piece of parchment paper or foil on the pan because it makes it easier to release after cooking.
Heat oven to broil and make sure the oven rack is about 6-8 inches below the broiler.
Broil the fish for about 10 minutes, depending on the thickness of your filets. The fish is done when it flakes easily with a fork and the top is lightly charred.
Remove from oven and sprinkle with sesame seeds before serving.

Nutrition