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Miso Patagonian Toothfish ❤️ (aka Chilean Seabass) for ep.3 of my ‘If I had a restaurant’ series. I love the miso black cod from Nobu, but I think I’m more obsessed with the seabass one! More meaty if that makes sense? One of my favorite recipes that I have made this far! So simple yet so delicious. You will love it!

If you loved this recipe, check out my Miso Salmon!

Why You’ll love Miso Patagonian Toothfish

The marinade in this recipe makes the seabass develop a very complex and sweet flavor, when broiled it gets caramelized and it truly is perfection. This recipe yields an extremely flavorful and flaky fish. I know the marinating takes some time, but it is 100% worth it.

How To Prepare Miso Patagonian Toothfish

🥘 First, boil the mirin and sake for 3 minutes.

❄️ Secondly, add in sugar and miso. Then, 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.

🔥 Lastly, broil it (I did 7 minutes) but every oven is different so keep an eye out.

Substitutions and Variations

  1. You can use any fish of your choice, such as salmon or sablefish.
  2. You can make this vegetarian by using mushrooms or eggplant.

Chef Nadia’s Tip

Marinate for a full day to develop a better flavor. If you can’t do a minimum of 4 hours.

Similar Recipes

Common Questions

What mirin do you use?

I use Eden Mirin.

What miso do you use?

I use Mellow White Miso by Cold Mountain.

Can I use a different fish?

Yes of course! You can use any fish of your choice, such as salmon or sablefish.

How can I make this vegetarian?

You can use eggplant or mushrooms.

Miso Patagonian Toothfish

By Nadia Aidi
Prep 5 minutes
Cook 10 minutes
Fridge Time 1 day
Total 1 day 15 minutes
Servings: 4
Miso Patagonian Toothfish ❤️ (aka Chilean Seabass) for ep.3 of my ‘If I had a restaurant’ series. I love the miso black cod from Nobu, but I think I’m more obsessed with the seabass one! More meaty if that makes sense?

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

Directions 

  • First, boil the mirin and sake for 3 minutes.
  • Add in sugar and miso. Then, 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.
  • Lastly, broil it (I did 7 minutes) but every oven is different so keep an eye out.

Nutrition

Calories: 2048kcal, Carbohydrates: 117g, Protein: 116g, Fat: 118g, Saturated Fat: 26g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Cholesterol: 399mg, Sodium: 4317mg, Potassium: 209mg, Fiber: 5g, Sugar: 86g, Vitamin A: 1894IU, Calcium: 56mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Asian

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