Miso and Soy Chilean Sea Bass


This Chilean sea bass recipe is melt-in-your-mouth delicious! I had it at Blue Water Grill in NYC, and it was by far the best sea bass I've ever had in my life. This recipe tastes very close to what I had at that restaurant. They served it with bok choy and sticky rice on the side.

Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
3 hrs
Total Time:
3 hrs 20 mins
4 fillets


  • cup sake

  • cup mirin (Japanese sweet rice wine)

  • cup miso paste

  • ¼ cup packed brown sugar

  • 3 tablespoons soy sauce

  • 4 (4 ounce) fillets fresh sea bass, about 1 inch thick

  • 2 tablespoons chopped green onion


  1. Whisk together sake, mirin, miso paste, brown sugar, and soy sauce in a bowl. Place sea bass fillets in a large resealable plastic bag; pour marinade over fillets. Chill in the refrigerator for 3 to 6 hours.

  2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.

  3. Arrange fillets on a baking sheet; discard marinade.

  4. Broil sea bass in the preheated oven until fish flakes easily with a fork, 7 to 9 minutes.

  5. Sprinkle with chopped green onions to serve.

Nutrition Facts (per serving)

287 Calories
4g Fat
28g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 287
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 47mg 16%
Sodium 1613mg 70%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 5%
Total Sugars 22g
Protein 25g
Vitamin C 1mg 3%
Calcium 42mg 3%
Iron 1mg 7%
Potassium 393mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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