Japanese Food

Miso Sea Bass 銀むつ味噌焼き • Simply One Cookbook

2025年10月9日
Takeru

[ad_1]

A piece of grilled fish with caramelized edges is served on a decorative white plate with a blue pattern, garnished with green leaves. Chopsticks and side dishes are partially visible around it.

The savory-sweet flavors of Miso Sea Bass are irresistible. Marinated in a single day in a miso and mirin sauce, the tender and buttery Chilean sea bass broils shortly for a restaurant-quality meal at house. I grew up having fun with miso-marinated fish in Japan, and it’s one in every of my favourite seafood dishes to share with my household at present.

Should you take pleasure in Japanese-style fish, attempt my Miso Salmon, Miso Cod, or Teriyaki Salmon recipes subsequent!

A grilled fillet of miso-glazed fish garnished with a green leaf, served on an oval plate with a blue floral pattern, surrounded by bowls of rice, pickles, and soup on a wooden table.

What’s Miso-Marinated Fish?

This model of miso-marinated fish is much like Saikyo yaki (西京焼き), named after Kyoto’s well-known candy white miso. This custom in Japanese cooking dates again centuries, when miso was used as each a seasoning and a pure preservative. Right now, you’ll discover miso-marinated fish served in eating places, bento packing containers, and residential kitchens in Japan. For this recipe, I exploit Chilean sea bass (Patagonian toothfish) prized for its wealthy, buttery flesh.

Namiko Hirasawa Chen

Why I Love This Recipe

  • Buttery and wealthy – Chilean sea bass is extraordinarily fatty and tender, so every chunk merely melts in your mouth!
  • Deeply flavorful – The miso marinade absorbs fully in a single day, so broiling creates a caramelized miso glaze that’s savory and candy with a pleasing slight bitterness from the signature char.
  • Meal-prep hero – Begin marinating the fish the night time earlier than, then shortly broil it the subsequent day for a restaurant-quality principal dish.
A Japanese meal set on a wooden tray features grilled fish, rice, miso soup, a vegetable side dish, and leafy greens, with chopsticks and a red napkin nearby. The dishes are arranged neatly in small bowls and plates.
A beautifully plated serving of miso-glazed grilled fish garnished with green leaves, surrounded by small dishes of vegetables and rice, with chopsticks resting on the plate.

Elements for Miso Sea Bass

  • Chilean sea bass fillets – pores and skin on; MSC licensed (see notice beneath)
  • Kosher salt
  • Sake
  • Miso marinade:
    • Miso – Use awase (blended) miso or a combo of crimson and white miso paste
    • Mirin
    • Sugar

Discover the printable recipe with measurements beneath.

Bounce to Recipe

NOTE: Chilean sea bass has confronted overfishing prior to now. To help sustainable fishing, please be sure that to purchase solely from markets licensed by the Marine Stewardship Council (MSC). For extra data, test Monterey Bay Aquarium Seafood Watch or the Environmental Protection Fund.

Substitutions

  • Sake and mirin – For this recipe, don’t change the sake and mirin with water. Should you use water as a substitute, it will probably spoil through the lengthy marination and smash the fish.
A plate with a glazed, grilled fish fillet garnished with a green leaf, surrounded by bowls of rice, pickles, soup, and salad, with chopsticks resting nearby on a wooden table.

The way to Make Miso Sea Bass

Preparation

  1. Salt and rinse. Calmly sprinkle either side of the fillets with kosher salt and let relaxation 10 minutes. Drizzle with sake, then pat dry with paper towels.
  1. Make marinade. Combine miso, mirin, and sugar in a container or tray till easy.
  2. Marinate. Coat the fish with the marinade elements. Cowl and refrigerate in a single day (8–12 hours).
A hand sprinkles salt from a small glass bowl onto two raw fish fillets placed in a metal tray on a wooden surface.
A person patting a raw fillet of fish, with skin attached, dry using a white paper towel.
A person uses a whisk to mix a thick, light brown sauce or batter in a rectangular metal tray on a wooden surface.
Two pieces of raw fish are marinating in a clear plastic container with a lid, placed on a wooden surface. Hands are holding the sides of the container.

Cooking

  1. Wipe the surplus marinade fully from every piece of fish.
  2. Broil. Place pores and skin aspect up on a greased, foil-lined baking sheet. Place the rack 6 inches (15 cm) away from the warmth supply and broil on Medium (500ºF / 260ºC) till blistered and barely charred, about 7–8 minutes.
  3. Switch to particular person plates. Take pleasure in!
A person rubs marinade onto a raw fish fillet with skin, holding it over a metal tray filled with more fillets and marinade.
Two pieces of fish with skin on, placed on a foil-lined baking tray, are being cooked in an oven. The tray sits on the oven rack, and the oven interior is visible.
A Japanese breakfast set with grilled fish, rice, miso soup with tofu, pickles, greens, seaweed salad, and a side salad with tomato and lettuce, all neatly arranged on a wooden tray.

Nami’s Recipe Ideas

  • Don’t skip salting. A light-weight salting earlier than marinating attracts out moisture and odor, corporations the flesh, and enhances pure taste.
  • At all times rinse with sake. This conventional step removes odor and cleans the fish earlier than marinating.
  • Marinate in a single day. A protracted marination time develops a succulent texture within the fish. It additionally permits the candy and salty taste to soak up fully. Goal 8 to 12 hours, as lower than 6 hours is simply too quick and greater than 24 hours is simply too lengthy.
  • Wipe off all of the marinade. Miso burns simply, so take away as a lot of the marinade as doable earlier than broiling.
  • Broil for finest outcomes. Direct warmth offers the fish its signature charred edges and deep taste. For the medium warmth setting on the broiler, you should definitely place the oven rack 6 inches (15 cm) away from the warmth supply.
A Japanese meal with glazed grilled fish on a decorative plate, steamed rice, pickled vegetables, fresh salad, and miso soup, served on a wooden tray with chopsticks.
A piece of grilled fish with caramelized edges is served on a decorative white plate with a blue pattern, garnished with green leaves. Chopsticks and side dishes are partially visible around it.

Variations and Customizations

  • Squeeze lemon. I usually drizzle lemon on buttery fish because the acidity breaks up the grease and provides a further style dimension.
  • Use totally different fish. Attempt striped bass, Pacific halibut, or sablefish (gindara; black cod). Every sort of fish has a barely totally different texture and richness however works fantastically with the miso combination.
  • Regulate sweetness. Chilean sea bass is of course wealthy and fatty, so I made the sauce a bit sweeter on the aspect to steadiness the flavour. You possibly can, after all, cut back the sugar barely to fit your style.
  • Bake it. Skip your oven’s broiler and bake it in a pan (see recipe beneath).

What to Serve with Miso Sea Bass

This flavorful Chilean sea bass recipe is a beautiful centerpiece of a Japanese menu for an on a regular basis household meal or on a big day with friends. Listed below are some favourite pairings:

A bizenware containing kinpira gobo, a classic Japanese side dish.
A white Japanese ceramic bowl containing Simmered Fried Tofu and Greens.
Small Japanese bowls containing Japanese cucumber salad called Sunomono.
White plates of fresh green salad with lettuce, cucumbers, radishes, and cherry tomatoes, topped with vibrant orange carrot ginger dressing and served with a gold fork on a marble surface.

Storage and Reheating Ideas

To retailer: Preserve leftovers in an hermetic container within the fridge for as much as 2 days or within the freezer for two weeks.

To reheat: Rewarm gently in a toaster oven or oven till heated by way of.

A grilled, caramelized fish fillet garnished with green leaves is served on a decorative plate, surrounded by rice, pickles, soup, and side dishes on a wooden tray.

Often Requested Questions

Can I exploit one other fish as a substitute of sea bass?

Sure. This recipe works effectively with striped bass or Pacific halibut fillets. When you have sablefish, attempt my Miso Black Cod recipe.

Can I shorten the marinating time?

Ideally, you must marinate the fish for 8–12 hours for the perfect taste. Don’t marinate it lower than 6 hours, because it’s not sufficient time for the flavors to soak up into the fish.

Can I put together this forward of time?

Sure. You possibly can marinate the fish as much as 24 hours (however not more than this) or freeze marinated fillets for future use.

I’d love to listen to how yours turned out! 💛 Please depart a star ranking and remark beneath to share your expertise. Your suggestions not solely helps Simply One Cookbook but additionally helps different house cooks uncover recipes they will belief.

Stop your display screen from going darkish

To Serve

  • Switch the fish to particular person plates and revel in!

To Bake (non-obligatory)

  • Preheat the oven to 425°F (218ºC) with the rack positioned within the center place. For a convection oven, cut back the temperature by 25ºF (15ºC). Line a baking sheet with parchment paper and place the fish on prime, pores and skin aspect up. Bake till the floor is blistered and barely charred, about 15–20 minutes (relying on the thickness of the fillets). You do not want to flip it.

Energy: 230kcal, Carbohydrates: 3g, Protein: 14g, Fats: 14g, Saturated Fats: 3g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Ldl cholesterol: 50mg, Sodium: 309mg, Potassium: 18mg, Fiber: 1g, Sugar: 2g, Vitamin A: 233IU, Calcium: 5mg, Iron: 1mg

Did you make this recipe?

Tag @justonecookbook on Instagram so we are able to see your scrumptious creation!

Editor’s Be aware: This submit was initially printed on October 1, 2012. It was republished on October 8, 2025, with a barely revised recipe and extra useful particulars.



[ad_2]

コメントを残す

メールアドレスが公開されることはありません。 ※ が付いている欄は必須項目です