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Chilean Seabass ❤️ While I have always loved the miso black cod from Nobu, I think I have become more obsessed with this seabass version, it is flakier and just better in my opinion. This is one of my favorite recipes that I have made this far because it is so simple, yet so delicious. Just trust me, you will certainly love this recipe!
If you loved this recipe, check out my Miso Salmon!
Why You’ll love Chilean Seabass
The rich, buttery texture of the seabass that has been marinaded all day in the sweet and savory miso glaze is indeed chef’s kiss. This recipe has a very complex and sweet flavor, when broiled it gets caramelized and it truly is perfection. As a result, you have an extremely flavorful and flaky fish. I know the marinating takes some time, but it is 100% worth it and the rest of the recipe is super easy and quick making it a great weekday meal!
How To Prepare Chilean Seabass
🥘 Boil the mirin and sake for 3 minutes.
❄️ Add in sugar and miso. Cook a couple minutes without boiling. Let it cool.
🐟 Pour it all over your fish, cover it VERY tightly and marinate for 24-48 hours in the fridge.
🔥 Broil for about 7 minutes. Keep on eye out because very oven is different.
Substitutions and Variations
- If you can’t find Chilean Seabass, you can use any fish of your choice, such as salmon or sablefish.
- You can make this vegetarian by using mushrooms or eggplant.
Chef’s Tip
For best results, try your best to marinate your fish for a full day to give it time to develop a better flavor. If you can’t, do a minimum of 4 hours.
Similar Recipes
Common Questions
I use Eden Mirin.
Yes of course! You can use any fish of your choice, such as salmon or sablefish.
You can use eggplant or mushrooms instead.
Chilean Seabass
Ingredients
- 1/4 cup mirin
- 1/4 cup sake
- 1/3 cup miso paste
- 1/3 cup cane sugar
- 2 lb Chilean Seabass, 4-8 oz filets
Instructions
- Boil the mirin and sake for 3 minutes.
- Add in sugar and miso. Cook a couple minutes without boiling. Let it cool.
- Pour it all over your fish, cover it VERY tightly and marinate for 24-48 hours in the fridge.
- Broil it for about 7 minutes. Make sure you keep and eye on it because every oven is different.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
