If you are a fan of Japanese cuisine, this dish is for you. Our miso-glazed sea bass recipe features pan-seared fillets bathed in a thick miso soy sauce, offering a wholesome seafood feast. This one-pan recipe requires minimal time and skill to put together—perfect for home cooks.
What Is Miso Paste?
Traditionally, Japanese chefs ferment soybeans and grains with salt, sugar, Koji, and yeast to make miso paste. During the fermenting process, the salt and a fungus called Koji help break down the plant-based proteins into amino acids to create a smooth paste. Japanese chefs often use miso for soups, stews, and light dressings due to its deeply salty and sweet taste.
What Does Miso Taste Like?
The flavor differs depending on the variety—light or dark miso paste.
Light miso possesses a slightly sweet taste, whereas dark miso has a more noticeably umami flavor. In fact, the longer the fermentation and aging process last, the bolder the flavor will be.
Ingredients You Will Need
For any Japanese signature, the required ingredients may be easier to find at Asian markets rather than in your local grocery store. If this isn’t an option, you can also place an order online and have the items delivered to your door.
Here’s what you’ll need for today’s recipe:
- Sea bass fillets: The flaky texture and mild fishy flavor of sea bass have turned many into seafood-lovers—even picky eaters. Whether baked, grilled, air-fried, or pan-seared, this incredible fish guarantees an outstanding dining experience every time.
- Green beans: The muted taste of green beans goes perfectly with our miso glaze. These legumes also give a contrasting texture—adding snap and crunch.
- Aromatics: Once the garlic and ginger hit the hot oil, your kitchen will be filled with an irresistible aroma. To prevent burnt and bitter garlic, you should sauté it for less than 1 minute.
- Canola oil: This high smoke point oil ensures the cooking temperature is sustained throughout, while its neutral taste won’t affect the flavor of the sea bass.
- Japanese-style sauce: The concoction of soy sauce, sesame oil, cooking mirin, red miso paste, and brown sugar imparts more depth to our dish. Together, these condiments create the joy for your taste buds that is umami flavor.
Is Miso Glazed Sea Bass Healthy?
Our miso glazed sea bass provides tons of nutrients: protein, fiber, vitamins, and minerals.
For each serving, you will gain approximately 26 g of protein from the sea bass and 1.3 g of plant-based protein from the green beans. Increasing protein intake may help promote muscle mass, bone health, and weight control. Additionally, sea bass also contains a considerable amount of omega-3 fatty acids, which have been shown to be beneficial for your physical and mental performance.
In total, our main course yields 501 calories with the amount of sodium and saturated fat kept strictly within healthy limits.
Side Dishes
For a full-on Asian-style dinner, we suggest serving this sea bass creation with a steamy bowl of soup or a quick vegetable stir fry dish—or maybe both. Here are some great recommendations from our chefs:
- Cabbage Soup
- Cabbage Potato Soup
- Air Fryer Tofu
- Sautéed Cauliflower
- Miso soup
How to Make Miso Glazed Sea Bass
5 from 2 votes
A funky twist with Japanese seasonings makes today's miso glazed sea bass a recipe worth trying. After 35 minutes of prepping and cooking, a saucy fillet will be ready for the taste test.
- cook TIME 20 mins
- prep TIME 15 mins
- total TIME 35 mins
- COURSE Main Course
- CUISINE Japanese
- SERVINGS
4
servings
- CALORIES 501 kcal
INGREDIENTS
20 oz skin-on boneless sea bass fillets
10 oz green beans (tips trimmed)
1 tsp cornstarch
1 tbsp garlic (minced)
1 tsp ginger (finely minced)
2 tbsp scallions (chopped)
2 fl oz water
2 1/2 tbsp canola oil (divided to 1 tbsp, 1 tbsp and 1/2 tbsp)
1/2 tbsp sesame oil
2 1/2 tbsp reduced-sodium soy sauce
1/2 tbsp red miso paste
2 tbsp cooking mirin
2 tsp brown sugar
1/2 tbsp unsalted roasted sesame seeds
3 1/4 cups cooked medium-grain rice
INSTRUCTIONS
PREP:
1
Clean the sea bass fillets: Run your fingertips along the length of each fillet to check for pin bones. If you come across any, pick them out with a pair of tweezers. Avoid rinsing the fish since the bacteria in perishable food may spread to other surfaces.
2
Clean and destring the green beans: Gently rinse the green beans under the faucet. Line them up on a cutting board. Use a sharpened knife to trim off both ends. You can divide them into smaller chunks to your liking.
3
Peel and mince the garlic: Remove the garlic cloves from the bulb. Trim off the tips. Use the side of a knife to press down and crush the cloves, then peel away the skin. Mince the garlic.
4
Mince the ginger: Wash the ginger under running water, then pat it dry. Use the round edge of a metal spoon to scrape off the skin. Chop it into thinner slices, then mince finely.
5
Cut the scallions: Use a sharpened knife to slice away the root end and the tough top part. Line the scallions on a cutting board and chop them into 1/4 to 1/2-inch chunks.
COOK:
1
Make the sauce: In a small mixing bowl, add 2 fl oz water, 2 1/2 tbsp reduced-sodium soy sauce, 1/2 tbsp sesame oil, 2 tbsp cooking mirin, 1/2 tbsp red miso paste, 2 tsp brown sugar, and 1 tsp cornstarch. Whisk vigorously until all the ingredients are well-blended.
2
Stir-fry green beans: Place a large shallow pan over medium heat. Pour 1 tbsp canola oil and 10 oz green beans into the pan, then sauté for 2 minutes. Remove the beans and set them aside.
3
Cook the sea bass fillets: Heat 1 tbsp canola oil in the same pan. Dip a pair of chopsticks into the oil. Once the tips sizzle, the oil is ready for frying. Place 20 oz sea bass fillets skin-side down and sear for 7 minutes. Flip and cook the other side for 3 more minutes, then remove from heat.
4
Sauté the aromatics with the sauce: Add 1/2 tbsp canola oil, 1 tsp ginger, and 1 tbsp garlic. Stir occasionally for 30 seconds, then lower the heat and pour in the sauce.
5
Combine the fillets and the sauce: Place the sea bass back into the pan. Use a wooden spoon to scoop and spread the sauce evenly onto the top of the fillets. Continue to cook them for 2 minutes, then remove from heat.
6
Serve: Transfer your desired portion onto a serving plate. Sprinkle on some roasted sesame seeds and chopped scallions. Enjoy with rice and green beans.
NUTRITION
Nutrition Facts
How to Make Miso Glazed Sea Bass
Amount Per Serving (1 serving)
Calories 501Calories from Fat 134
% Daily Value*
Fat 14.9g
23%
Saturated Fat
1.9g
12%
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Cholesterol 113mg
38%
Sodium 553mg
24%
Potassium 581mg
17%
Carbohydrate 57g
19%
Fiber
3g
13%
Sugar
8g
9%
Protein 31g
62%
Vitamin A 647IU
13%
Vitamin C 10mg
12%
Calcium 61mg
6%
Iron 4mg
22%
* Percent Daily Values are based on a 2000 calorie diet.
