Miso Sea Bass, and particularly Miso glazed chilean sea bass is one of those iconic dishes you’ll often see on high-end restaurant menus. Buttery, flaky white fish with a rich sweet savory glaze that caramelizes beautifully under heat. This recipe feels luxurious yet is surprisingly simple to recreate at home. Follow the step by step below and try it!
This miso fish recipe uses one of our absolute favorites, the Chilean Sea Bass. Combine that with the phenomenal Nobu style Miso Black Cod using a marinade of miso paste, sake, soy sauce, and sugar. You get a genius miso sea bass that tastes heavenly!
The marinade penetrates through the super delicate fish, infusing it with layers of umami. Once cooked, the Chilean sea bass practically melts in your mouth, balanced by the crisp glaze on top.
We have made this Miso Salmon as well and LOVED it, so we had to explore more fish options!
While this is particularly a fancy seafood dish, one that’s perfect for a romantic dinner, it’s SO EASY so you’ll make it more often! You’ll find yourself making it for entertaining guests, or just to elevate a weeknight meal.
What Is Miso Glazed Chilean Sea Bass?
Miso glazed sea bass is a Japanese inspired dish made by marinating Chilean sea bass in a mixture of miso paste, soy sauce, sake or mirin, and sugar. Then the fish is cooked in the oven. It can be broiled or roasted until caramelized. The rich, fatty texture of sea bass pairs perfectly with miso’s salty-sweet umami profile, creating a dish that’s both delicate and indulgent.
While Nobu famously popularized this preparation worldwide, the technique is rooted in Japanese cooking. Miso marinades are traditionally used for fish. Today, it’s a global favorite that symbolizes elegance and flavor harmony. It became popular on social media even for those who haven’t visited his restaurants.
Why You’ll Love This Miso Sea Bass Recipe
- TASTY and delicious blend of sweet, savory, salty and rich umami.
- The fish is SO flakey and buttery, with a melt in your mouth texture.
- Restaurant quality recipe made easy at home. You’ll be impressed how easy this is!
- You just need a few ingredients to pull this recipe together.
- Perfect for entertaining. You can make a whole lot of miso sea bass on one baking sheet and cook in the oven at once.
- If you have Black Cod, make the original Miso Cod or this rich Black Cod Recipe.
Ingredients You Need
- Chilean sea bass fillets. You can read all about what chilean sea bass is, and how to cook it on our site. Use fresh or frozen, and keep the skin on.
- White miso paste. It’s mild with a slightly sweet base. However if you want, use red miso paste.
- Soy sauce. For extra richness and umami
- Mirin or sake. You can use rice vinegar as well.
- Light Brown Sugar. This adds sweetness and a glossy glaze. You may use honey or even maple syrup.
- Green onions, Chilli Flakes and sesame seeds. Use any or all for garnish
How to Make Miso Glazed Chilean Sea Bass
- Make the marinade. Start by mixing the miso paste, sugar, soy sauce and sake or mirin or rice viengar in a bowl. Whisk that together until it looks like a smooth paste.
- Marinate the fish. Take the chilean sea bass and slather it with the miso mixture marinade. Make sure to coat the fillets on both sides and edges, and everywhere.
- Now let the fish marinate in the refrigerator for at least 30 minutes or up to overnight.
- Prepare the baking pan. You can use a baking sheet pan with a rack, or use a regular baking sheet lined with foil. Avoid using parchment paper with the broil.
- Cook the fish. Preheat the oven’s broiler to the highest setting. Place the sheet pan about 8 inch from the heat source, so basically on the first rack.
- Broil the fish until golden brown with the top caramelized, and the fish flakes easily.
- Garnish & serve right away with a sprinkle with chilli, sesame seeds, green onions, or a squeeze of citrus for brightness.
- You can use our popular Chili Oil Recipe for another level of flavor. You’ll notice more notes of garlic and ginger with that.
Miso Sea Bass Recipe Tips
- Black Cod and Chilean Sea Bass are both expensive fish, so make sure you get them from a good source.
- If you want a more affordable option, make this Miso Salmon.
- Use white miso for a mild, sweet flavor. Red miso paste will give a stronger, saltier glaze. If you’re only using the red, then increase the sugar to double.
- You don’t need salt for this recipe, as the miso and soy sauce provide eough.
- Avoid over marinating. 30 minutes is enough, and up to 12 hours. More than that, the miso can overpower the delicate fish.
- Broiling gives the best caramelization, but roasting at high heat works too.
- Don’t over cook the fish! If you’re broiling it, as soon as the color turns golden and the fish flakes easily, it’s ready.
- For a citrusy twist, add a touch of yuzu juice or lime juice before serving.
- To make it spicy, add chilli flakes to garnish the fish.
What is Chilean sea bass?
Despite its name, Chilean sea bass isn’t a bass at all. It’s the marketing name for Patagonian tooth fish, prized for its buttery texture and high fat content. You can read all about it in this Chilean Sea Bass Recipe and make sure to try it!!
Can I use another fish instead?
Yes! We have the perfect Miso Cod recipe on our website! Also make sure to try affordable options (and equally DELICIOUS) such as Miso Salmon. Other options include halibut or regular Cod.
Do I need sake or mirin?
This is the classic original recipe made popular by chef Nobu. However we made other substitutes and it works so well! Use rice vinegar and you’re good to go!
What does miso sea bass taste like?
It’s rich, buttery, flaky fish balanced by a sweet and savory miso glaze with deep umami.
Can I make it ahead of time?
Yes! You can keep the fish in the marinade for up to 12 hours, and cook before serving.
Is miso glazed black cod the same as miso glazed sea bass?
They’re similar in preparation but use different fish. Black cod (sablefish) is also buttery and rich, while Chilean sea bass has a firmer texture and larger flakes. Both pair beautifully with miso marinades.
Can You Make Miso Sea Bass in the Air Fryer?
Yes! Similar to the broiler, it has high heat and very well directed to the fish. We made fish in the air fryer it was a success so many times! Here’s our Air Fryer Fish and Air Fryer Salmon. Place marinated fillets in a foil lined air fryer basket, air fry at 400°F for 10–12 minutes.
White Miso vs Red Miso for Fish
White miso is mild and slightly sweet, making it ideal for delicate fish like sea bass. Red miso is stronger and saltier, better suited for hearty dishes.
Best Sides for Miso Glazed Sea Bass
- Veggies: Air Fryer Sweet Potato Fries, Honey Glazed Carrots, Air Fryer Asparagus, Broccoli Rabe.
- Salads: Asian Cucumber Salad, Papaya Salad, Broccoli Salad, Easy Cucumber Salad.
- Rice and Noodles: The BEST Coconut Rice! Something with extra zing like Cilantro Lime Rice and Soba Noodles.
- Sauces: Satay Sauce, Spicy Mayo, Hot Pepper Sauce, Chili Oil Recipe.
White Fish Recipes
Black Cod Recipe
Grilled Halibut
Miso Cod
Perch
Baked Haddock
Baked Cod Recipe
Baked Mahi Mahi
Fish Fingers
Pan Seared Cod
Miso Sea Bass
Ingredients
Sea bass
- 4 Chilean Sea bass Fillets with skin on
Miso Marinade
- 1/4 cup white miso paste
- 2 tablespoons Soy Sauce
- 1 1/2 Tablespoons Brown Sugar
- 2 Tablespoons rice Vinegar
Instructions
-
Make the marinade. Start by mixing the miso paste, sugar, soy sauce and sake or mirin or rice viengar in a bowl. Whisk that together until it looks like a smooth paste.
-
Marinate the fish. Take the chilean sea bass and slather it with the miso mixture marinade. Make sure to coat the fillets on both sides and edges, and everywhere.
-
Now let the fish marinate in the refrigerator for at least 30 minutes or up to overnight.
-
Prepare the baking pan. You can use a baking sheet pan with a rack, or use a regular baking sheet lined with foil. Avoid using parchment paper with the broil.
-
Cook the fish. Preheat the oven's broiler to the highest setting. Place the sheet pan about 8 inch from the heat source, so basically on the first rack.
-
Broil the fish until golden brown with the top caramelized, and the fish flakes easily.
-
Garnish & serve right away with a sprinkle with chilli, sesame seeds, green onions, or a squeeze of citrus for brightness.
-
You can use our popular Chili Oil Recipe for another level of flavor. You'll notice more notes of garlic and ginger with that.
Recipe Notes
Miso Sea Bass Recipe Tips
- Black Cod and Chilean Sea Bass are both expensive fish, so make sure you get them from a good source.
- If you want a more affordable option, make this Miso Salmon.
- Use white miso for a mild, sweet flavor. Red miso paste will give a stronger, saltier glaze. If you're only using the red, then increase the sugar to double.
- You don't need salt for this recipe, as the miso and soy sauce provide eough.
- Avoid over marinating. 30 minutes is enough, and up to 12 hours. More than that, the miso can overpower the delicate fish.
- Broiling gives the best caramelization, but roasting at high heat works too.
- Don't over cook the fish! If you're broiling it, as soon as the color turns golden and the fish flakes easily, it's ready.
- For a citrusy twist, add a touch of yuzu juice or lime juice before serving.
- To make it spicy, add chilli flakes to garnish the fish.
What is Chilean sea bass?
Despite its name, Chilean sea bass isn’t a bass at all. It’s the marketing name for Patagonian tooth fish, prized for its buttery texture and high fat content. You can read all about it in this Chilean Sea Bass Recipe and make sure to try it!!
Can I use another fish instead?
Yes! We have the perfect Miso Cod recipe on our website! Also make sure to try affordable options (and equally DELICIOUS) such as Miso Salmon. Other options include halibut or regular Cod.
Do I need sake or mirin?
This is the classic original recipe made popular by chef Nobu. However we made other substitutes and it works so well! Use rice vinegar and you're good to go!
What does miso sea bass taste like?
It’s rich, buttery, flaky fish balanced by a sweet and savory miso glaze with deep umami.
Can I make it ahead of time?
Yes! You can keep the fish in the marinade for up to 12 hours, and cook before serving.
Is miso glazed black cod the same as miso glazed sea bass?
They’re similar in preparation but use different fish. Black cod (sablefish) is also buttery and rich, while Chilean sea bass has a firmer texture and larger flakes. Both pair beautifully with miso marinades.
Can You Make Miso Sea Bass in the Air Fryer?
Yes! Similar to the broiler, it has high heat and very well directed to the fish. We made fish in the air fryer it was a success so many times! Here's our Air Fryer Fish and Air Fryer Salmon. Place marinated fillets in a foil lined air fryer basket, air fry at 400°F for 10–12 minutes.
White Miso vs Red Miso for Fish
White miso is mild and slightly sweet, making it ideal for delicate fish like sea bass. Red miso is stronger and saltier, better suited for hearty dishes.
Best Sides for Miso Glazed Sea Bass
- Veggies: Air Fryer Sweet Potato Fries, Honey Glazed Carrots, Air Fryer Asparagus, Broccoli Rabe.
- Salads: Asian Cucumber Salad, Papaya Salad, Broccoli Salad, Easy Cucumber Salad.
- Rice and Noodles: The BEST Coconut Rice! Something with extra zing like Cilantro Lime Rice and Soba Noodles.
- Sauces: Satay Sauce, Spicy Mayo, Hot Pepper Sauce, Chili Oil Recipe.
I don’t know why, but cooking fish is so intimidating to me. I feel that there is no room for mistakes. I am so glad I found this recipe because my sea bass turned out fantastic. The marinade was flavorful without being overpowering. We loved it.
This is such a tasty recipe. I love the sweet and tangy flavors of the marinade, and it gave the fish such a nice caramelized exterior, too.