One bite of this miso glazed Chilean sea bass and you’ll see why it’s worth making at home. The fish is buttery and flaky, coated in a sweet and savory miso glaze that caramelizes beautifully as it cooks.
After making my air fryer Chilean sea bass so many times, I wanted to give it a new twist. That’s how this recipe came to be.Ā
The inspiration came from Nobu’s famous black cod, but I used Chilean sea bass because I prefer its rich, buttery texture. Every bite is tender, flaky, and melts in your mouth.
The air fryer does all the work, leaving you with perfectly cooked sea bass in just 10 minutes.
Ingredients for Miso Chilean Sea Bass
- Chilean sea bass. This buttery, flaky fish has a high fat content, making it perfect for a miso glaze.Ā
- White miso paste. Also called shiro miso, white miso has a milder, slightly sweeter flavor than red or yellow miso. It’s the best choice for this recipe as its mild, slightly sweet flavor complements the delicate taste of the sea bass.Ā
- Mirin. A Japanese sweet rice wine that adds sweetness and helps the glaze caramelize.
- Sake. A Japanese rice wine that adds depth and a subtle sweetness to the miso glaze.
- Brown sugar. Balances the saltiness of the miso and soy sauce and adds a hint of molasses.
- Soy sauce. Adds umami and deepens the flavor of the glaze.
- Fresh ginger. Brightens the glaze with a subtle warmth and freshness.
How to Make Miso Glazed Chilean Sea Bass
1. Make the miso glaze.
Whisk together the white miso paste, mirin, brown sugar, sake, soy sauce, and grated ginger until smooth.
2. Marinate the sea bass.
Place the Chilean sea bass fillets in a large zip-top bag and pour in the miso glaze. Seal the bag and gently turn to coat each fillet. Marinate in the refrigerator for at least 30 minutes, or overnight for the best flavor.
3. Air fry the fish.
Remove the fillets from the marinade and let any excess drip off, reserving the remaining marinade. Arrange the fillets in a single layer in the air fryer basket with the skin side up. Air fry at 400Ā°F for about 10 minutes, or until the fish flakes easily with a fork.
4. Brush with extra glaze.
For extra flavor, pour the reserved marinade into a saucepan and bring it to a boil. Simmer for 2 to 3 minutes, then brush it over the cooked fish before serving.
5. Serve and enjoy!
Tips for the Best Miso Sea Bass
- Marinate longer for more flavor. Thirty minutes is enough, but marinating the fish overnight gives the miso glaze more time to soak in.
- Pat the fish dry before marinating. This helps the glaze stick better to the fillets.
- Don’t overcrowd the air fryer. Leave a little space between each fillet so the hot air can circulate evenly.
- Adjust the cooking time based on thickness. A 1-inch thick fillet cooks in about 10 minutes at 400Ā°F, while thicker pieces may need a few extra minutes.
- Boil the leftover marinade before using it. If you’d like extra sauce, bring the reserved marinade to a boil and simmer it for 2 to 3 minutes before brushing it over the cooked fish.
- You can broil it instead. Broil the fillets about 6 inches from the heat source for 7 to 9 minutes, depending on their thickness.Ā
What to Serve with Miso Glazed Chilean Sea Bass
- Steamed rice. Jasmine or Japanese short-grain rice soaks up every bit of the savory miso glaze.
- Bok choy. Tender-crisp bok choy adds freshness and pairs well with the umami flavors.
- Roasted asparagus. Its lightly charred flavor complements the sweet and savory glaze.
- Miso soup. A warm bowl of miso soup turns this into a complete Japanese-inspired meal.
- Pickled vegetables. Their tangy flavor cuts through the richness of the fish.
Storage Instructions
To Store: Let the miso glazed Chilean sea bass cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days.
To Reheat: Reheat the sea bass in the air fryer at 350Ā°F for 3 to 5 minutes, or until warmed through. You can also reheat it in a 325Ā°F oven for 8 to 10 minutes. Brush with any extra heated miso glaze before serving, if desired.
More Seafood Recipes Youāll Love
Miso Glazed Chilean Sea BassĀ
Ingredients
- 4 Chilean sea bass fillets about 6 ounces each
- Ā¼ cup white miso paste
- Ā¼ cup mirin
- 1 tablespoon sake
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon grated ginger
Instructions
- In a bowl, whisk together the white miso paste, mirin, sake, brown sugar, soy sauce, and grated ginger until smooth.
- Place the Chilean sea bass fillets in a large zip-top bag. Pour the miso glaze over the fish, seal the bag, and gently turn to coat each fillet. Marinate in the refrigerator for at least 30 minutes, or overnight for the best flavor.
- Remove the fillets from the marinade and let any excess drip off. Reserve the remaining marinade.
- Place the fillets in the air fryer basket in a single layer with the skin side up. Air fry at 400Ā°F until the fish is cooked through and flakes easily with a fork. For a 1-inch thick fillet, cook for about 10 minutes. Adjust time based on thickness.
- If desired, pour the reserved marinade into a saucepan and bring it to a boil. Let it simmer for 2 to 3 minutes, then brush the glaze over the cooked sea bass before serving.
- Serve and enjoy!
Notes
- Nutrition information is an estimate only and will vary depending on the brand of ingredients used, the size of the sea bass fillets, and how much of the miso glaze is consumed.
- Broiler Option: Broil the fillets about 6 inches from the heat source for 7 to 9 minutes, or until the fish flakes easily with a fork.
