Miso and Soy Chilean Sea Bass Recipe

UPATE 2: I tried this recipe on wild cod filets and it is by far the BEST choice of fish. If you don't get to marinade it for 3 hrs, it's OK. Just save the marinade and cook it into a sauce aferwards. I now like to place it on the top rack of the oven and broil it for 10-12 minutes or until it's done. This method is better than baking which also takes a longer time. But you will need to make sure it doesn't burn. This recipe has become one of my favorite!!! UPDATE 1: I used this recipe again on halibut filet. It was just as tasty. I got to marinade the fish for 4 hours, but still kept the marinade and cooked it into a sauce. And the sauce made a difference. Cook time for the halibut was also around 20-25 minutes baked at 400 degree. ------- EXCELLENT marinate!!! I had a grilled fish dish at a Japanese restaurant last week and this marinade tastes just like it! My hubby who hates cooked fish enjoyed this too. We got frozen sea bass, so it might taste a bit fishy, this marinade really helps to reduce the fishy taste. The reason why I gave this a 4-stars is the sea bass isn't fully cooked at 400 degree for 7-9 minutes. It really took me 20 something minutes with baking instead of broiled and checked it by poking a fork through. I didn't have time to marinate it for 3-6 hrs, so I only marinaded it for an hour and cooked the marinaded for dipping. It was really good.

Very delicious! I followed the recipe exactly and marinated for 6 hours. Definitely good suggestions to save the marinade, cook it down and drizzle on top. I had some thick pieces, so cook time ended up being about 25 minutes. Doing this again tomorrow with guests coming over. Plan to sous vide for an hour at 135F after marinating, then finish in oven on broil until there’s a nice brown char on top. I’ll need to marinate over night this time, hope that’s not too long! EDIT: Removed from marinade and vacuum sealed after 11 hours. Put in fridge. Saved marinade. Played golf. Sous vide for 1 hour at 135F. Removed from bag, put on baking pan. Broiled for about 2 minutes, about 6 inches from heat, until brown. Heated saved marinade, put 2 tablespoons on top of each piece. Very very delicious!

DELICIOUS!!! My family has been missing the miso glazed sea bass the Yardhouse used to have on the menu. Now, I can just make it at home. This dish is as beautiful as it is delicious & very easy to make. The only thing I did different (I know, I usually hate it when people do that) is that I made double the marinade. I used half to marinade the fish & heated the other half as a sauce for the rice & baby bok choy that I served with it.

Delicious and easy! If you’re like me you didn’t have time (or forgot!) to marinate for 3-6 hours. So instead I saved the marinade and heated it in a sauce pan until boiled. Serve the fish over rice with the leftover sauce. If you don’t want to shell out the extra bucks for sea bass, tilapia or any white fish will do. Love it!

Whoa!!! I was not prepared for how absolutely fantastic this recipe was going to turn out!!! Literally amazing as written. I did not change one thing at all, just marinated my sea bass overnight because I like flavorful food. It was phenomenal. Tasted just like the miso flavor of the Miso Salmon I order at Cheesecake Factory, which happens to be my favorite. I cooked the sea bass on medium heat on top of the stove covered for about 10 mins constantly spooning some of the extra sauce over it and when it was pretty much done, I put the fish inside of the oven on broil for about 6 minutes to give it a nice crispy crust. I made white rice and Brussel sprouts to pair with it . Wonderful. I made extra marinade and have salmon in the fridge marinading in it at the moment. Going to try it tmrw and see how it turns out. Excited!

To make sure you keep the delicious flavor of the marinade, either braise it in the marinade or steam the fish and keep the marinade by cooking it down so that you can serve it together. Don’t throw the marinade away, keep it. It’s truly a delicious recipe

I tried this recipe, hoping to make a great impression on my first home cooked meal for a new love. I cooked exactly as instructed, and served it with rice and braised leeks. To say it was FANTASTIC was an understatement. I used light colored miso paste (there are darker versions too) but the light version was perfect, in my opinion! Also, make sure you get a quality piece of fish too. Don’t skimp there! I made a side platter of braised leeks and to add a bit of wow factor, I coated the inside of a medium sized small bowl with toasted sesame seeds, added the sushi rice, then slightly packed it down then flipped it out and sprinkled with chopped scallions. I also fried some chopped canned biscuits and dusted then with just a tiny bit of sugar. This recipe is definitely delicious and a keeper!! I will make this again and again!

Wow. Excellent. I made this almost to the recipe, but made it more budget friendly by using fresh tilapia (and will use cod next time but it was frozen). I left the brown sugar out for dietary reasons. The mirin made it sweet enough for me anyway. I added a little bit of rice wine vinegar as well, which gave it a kick. I will say that I did the white fish and salmon and the white fish was far superior. The salmon taste overpowered the marinade. Because of some of the other reviews I cooked down and reduced the marinade into a sauce and served it with sticky jasmine rice. Plenty of green onions takes it to the next level! Will definitely be making this one on repeat and can't wait to try it with cod!

Marinated overnight in shio-koji (wiped off before miso marinade) to make it even more awesome!

My roommates went crazy over it.

This was delicious!! And we were so relieved because we got Sea Bass for $29.99/pound. Yikes! We followed the recipe to the letter with just a few mechanical tweaks. I ended up putting the marinade in the blender because the miso paste is very thick and hard to mix in. The blender did it lickety split. I felt the cooking instructions were a bit vague and the comments made them even more confusing. It looks like some people baked this at 400. Some people pan seared it. I stuck with the instructions to broil it. My oven has a broil setting that is at 500 degrees. I really wanted to get the caramelization which happened really fast on broil.(less than 4 minutes/side) I then turned the oven to bake at 350 and moved the rack down and baked it for about 7 minutes. We can't wait to try this again on cod, salmon and halibut. It's a keeper!

Super easy to make. Taste like Nobu. Full of umami

The Costco sea bass came out perfect. I used about 2 tbsp honey instead of brown sugar and marinated overnight. I did not save the marinade but maybe next time I will save it to use again.

So simple yet AMAZING 🙌

Lovely flavor. One of the best sea bass preparations I have ever made/tasted.

So easy and delicious. I recommend marinating overnight or at least six hours for more flavor. I poured extra marinade on top. Served with Japanese style fried rice.

Been making this recipe as written, with the exception of leaving the marination overnight/24 hours. It soaks up the flavor so much better, and the Chilean Sea Bass can withstand the long marination. I have taken others’ helpful hints regarding the marinade reduction, but found that it’s not needed because it is very flavorful on its own due to long marination. My kids love to eat it with plain sushi rice. My personal favorite is with a side of Orzo pasta tossed with roasted veggies, tomato medley, micro greens, feta cheese, roasted pine nuts, and fresh basil, finished with homemade balsamic vinaigrette! 😋🥰

Easy to make and rave reviews. Shared this recipe with others.

I get my Sea Bass at Costco and this recipe makes it worth the price.

This one turned out even better than the photo.