Ingredients
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2 Chilean sea bass fillets (about 6–7 oz each)
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Salt and pepper
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2 tbsp white miso paste
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1 tbsp soy sauce
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1 tbsp honey (or brown sugar)
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1 tbsp rice vinegar
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1 tbsp grated fresh ginger
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1 garlic clove, minced
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1 tsp sesame oil
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1 tbsp neutral oil (for searing)
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Sesame seeds and sliced green onions for garnish
Instructions
1. Make the glaze
In a small bowl, whisk together:
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Miso paste
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Soy sauce
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Honey
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Rice vinegar
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Ginger
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Garlic
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Sesame oil
Set aside.
2. Prep the fish
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Pat the sea bass dry.
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Lightly season with salt and pepper (the glaze is salty, so go easy).
3. Sear
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Heat neutral oil in a skillet over medium‑high heat.
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Sear the sea bass 3–4 minutes per side until golden.
4. Glaze + finish
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Reduce heat to medium‑low.
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Spoon the miso‑ginger glaze over the fish.
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Let it cook another 2–3 minutes, basting occasionally, until the glaze thickens and coats the fillets beautifully.
5. Serve
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Garnish with sesame seeds and green onions.
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Spoon extra glaze from the pan over the top.
Perfect Pairings
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Steamed jasmine or sushi rice
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Stir‑fried bok choy or snap peas
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Roasted sweet potatoes
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A crisp cucumber salad