A new fish market, Fjord Fish Market, opened in our town at the end of last year, but I never got a chance to check it out until this summer. Over the summer, I stopped in and scored some fresh steamers (my husband’s favorite) and fresh uni which I transformed into one of the most decadent and delicious pasta dishes I think I’ve ever eaten or made. This was all for one of the twin’s last dinner at home before we dropped him off at college. The funny thing is that when my son was just about to start in on the bowl of steamers, they were all gone. My husband had devoured all of them while my son was busy enjoying the rest of his dinner. Mind you, I had bought enough for 3 people.
The store is pristine and the seafood exceptionally fresh. Although a bit pricey, I know that I’m getting the highest quality fish and seafood when I shop there. The store happens to be right next to the UPS store, so whenever I’m dropping off a package for my college-aged boys, it’s the perfect excuse to mosey on over to Fjord Fish Market.
My most recent purchase was a beautiful piece of Chilean sea bass. I hadn’t bought Chilean Sea Bass in a number of years after all the warnings about it being overfished due to illegal fishing practices. I was actually looking for some sablefish which is almost impossible to find around here. Although sablefish is a more sustainable choice, the store manager told me measures have been put in place to help improve the sustainability of Chilean sea bass.
I did a little research, and found out that a 24-country commission (The Commission for the Conservation of Antarctic Marine Living Resources) was formed which is responsible for conserving fish within Antarctic waters and helping to conserve Chilean sea bass catch limits. U.S. Customs and NOAA Fisheries regulations do not allow Chilean sea bass imports without a document verifying that the fish was caught legally and a valid dealer permit issued by NOAA (National Oceanic and Atmospheric Administration). This doesn’t mean that illegally harvested Chilean sea bass isn’t making its way into the U.S., so buying from a reputable fish market is the best way to ensure this.
Now onto this Miso Glazed Chilean Sea Bass. This is one of my favorite ways to prepare Chilean sea bass. I dug out an old handwritten recipe from my recipe binder and honestly have no clue where I found it, but it’s a tried and true recipe that I turn to again and again.
Miso Glazed Chilean Seabass
Ingredients
- 2 tablespoons light miso
- 1/4 cup mirin
- 1 tablespoon organic sugar
- 1 1/2 teaspoons gluten-free soy sauce
- 1 1/2 teaspoons sesame oil
- 1 clove garlic minced
- 1 thin slice ginger minced
- 1 pound Chilean Sea Bass or other similar fish cut into two pieces
Instructions
-
In a small bowl, mix together miso, mirin, sugar, soy sauce, sesame oil, garlic and ginger. Spread miso mixture all over fish and place in covered container. Refrigerate overnight. When ready to cook, set oven to 450 degrees. Bake until tender, about 15 minutes, depending on thickness of fish.
For more information on Chilean sea bass, read this Fact Sheet put out by the U.S. Department of Commerce.
This is going to sound funny, but I’ve had a real taste for miso lately – I can’t get enough of it! This looks incredible, so healthy and flavorful, Jeanette. And your photos are stunning!
I usually make a similar marinade for salmon, but I have never thought of adding some miso in it before! Thanks for the idea and the tip about Chilean Sea Bass! I had no clue that they were being overfished, too!
oh my goodness … this sounds amazing! We recently got some mushroom miso paste in our CSA, and I have no doubt it would be perfect in this recipe! Pinning now so I can make it next week!
This bass looks so refreshing and light – love the combination of miso and mirin and ginger!
Miso-glazed salmon is an all-time favorite of mine but Chilean Sea Bass sounds divine! This looks like a wonderful recipe – would love for you to post the pasta recipe you made with the uni!
Thanks for bringing that to our attention about Chilean Sea Bass – I haven’t had it in a few years either but had no clue. This looks amazing and I really love the miso glaze you used!
It’s definitely one of our favorite fish to eat at home. It’s so silky and fatty and I love that texture. We usually eat with miso too. I have to try adding ginger and garlic next time!
this looks amazing, I was wondering if honey could be substituted for sugar? I would imagine so?
Maggi – honey should be fine, although it might brown quicker, so I’d keep an eye on it. Let me know how it turns out.
So tonight I made this fabulous recipe! I substituted the sugar for honey (same amount) and cooked it in the oven on a pan lined in tin foil for about 20 minutes and let me tell you, it was amazing! My husband and 2 year old both loved it! I never like fish when I prepare it for some reason, but this was soooooo good! I served it with bok choy sautéed with a little bit of coconut butter and mashed red potatoes with crushed chill flakes. This is definitely going into our rotation! Thanks for doing what you do 🙂
oops I forgot to rate it, definitely 5 stars!
Thanks so much Maggie – so glad you tried this and enjoyed it. It’s one of my personal favorites.
What type of miso do you use? I live in a very small town and our store doesn’t carry this so I will have to order. Want to make sure I get the right thing.
I use the white miso. It is the lightest color miso. Here’s what it looks like: https://www.gourmetfoodworld.com/hikari-miso-white-miso-paste-11930?utm_source=google&utm_medium=cse&utm_campaign=google_shopping&utm_content=6102401&gclid=CjwKCAjwjozPBRAqEiwA6xTOYBtlMaa2ehRnlpYJINb8iHfF2mc7KEBVoBFYqJoo-cRCrtxRuiGRqBoCwZAQAvD_BwE
Is it essential for the fish to marinate overnight? I was going to buy it tomorrow and I am wondering if it is OK to marinate for just one to two hours?
It’s not essential, but if you have time, marinate it for at least a few hours.
I have to say this is the first time I have ever made Chilean sea bass which in fact is my favorite fish that I order when I go to a nice restaurant. Came out perfect and delicious! Thank you for posting this amazing recipe.
Musette – so glad you enjoyed this recipe – it is so easy and my favorite way to enjoy Chilean sea bass.
Love this recipe, thanks
Thanks Irene – so glad you enjoy this recipe! It continues to be one of my favorites.
I have been searching for a miso glazed sea bass and this is the one! Wish I could have recorded the sounds my husband made after each bite! This was amazing! Thank you,
Ginger
So glad you and your husband enjoyed this recipe! It’s one of my favorite ways to prepare sea bass!
I just made this amazing Chilean Sea Bass! I have never rated a recipe before lol! Chilean Sea Bass is my favorite fish to order at a restaurant especially miso glazed. I have been wanted to try to make it at home and this recipe was perfect!! I substituted the sugar with organic coconut brown sugar and it came out AMAZING!! My boyfriend never heard of Chilean Sea Bass before (he couldn’t believe the price lol) .. now he wants to buy more so I can make the recipe again. Thank you!!
So glad you enjoyed this recipe – it’s one of my absolute favorites!
do I throw away the extra marinade or reduce for a gravy?
I spoon the extra marinade over the fish before baking or grilling it
Fabulous! I brought this marinated fish to a friends for dinner ok for foodies. I was complimented so many times and told it was “the best fish I have ever had”. Very good combo in the marinade. I broiled slightly at end to get a crispier top.
I’m so glad you and your friends enjoyed this recipe – it is one of my favorites. Love how you broiled it to crisp up the top!
Can your recipe be cooked in an airfryer? If so, what temperature and for how long?
I haven’t tried cooking this in an air fryer, but it should work. I would spray oil on the basket, and try air frying it at 375 degrees for 12-15 minutes. Depending on the thickness of your fish, it may need a few more minutes.
I would love to make this recipe! Does it have to go in the oven or can I sautee the fish in a pan?
I bake it in the oven (a toaster oven works well too), but if you can probably sautee it on the stove – maybe brown on both sides, and then cook on lower heat to make sure inside is cooked but outside is not burnt