MISO MARINATED CHILEAN SEA BASS
on Mar 16, 2021, Updated Jun 25, 2025
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Mild, buttery Chilean Sea Bass is marinated in miso, tamari, and coconut aminos for an Asian-inspired dish that is just as perfect for date night as it is for a weekday meal.
This Miso Marinated Chilean Sea Bass is one of my go-to recipes when I’m looking for a healthy but still delicious and protein-packed meal.
This dish proves that simplicity is key for flakey, melt-in-your-mouth fish.
An easy marinade of miso, tamari, and coconut aminos gives the white piece of fish so much flavor.
The marinade is then transformed into an easy pan sauce, meaning you’re getting maximum flavor for your minimal amount of work.
Pair with a sautéed or steamed veggie such as broccoli and a side of rice or grain for a complete meal. Hope you give it a try and let me know what you think.
Enjoy!
Ingredients for Miso Glazed Sea Bass
Here’s everything you’ll need for this simple seafood supper.
- Chilean Sea Bass: This relatively popular fish is very versatile. I like pan-searing it, but it also can be grilled or baked. This marinade would be just as delicious on a piece of salmon.
- Miso Paste: This probiotic umami bomb of flavor is great in Asian marinades.
- Tamari: A gluten-free soy sauce alternative, tamari is a staple in my kitchen. You can swap for soy sauce if you aren’t gluten-free.
- Coconut Aminos: Slightly sweeter in taste, I like pairing coconut aminos with tamari for the ultimate marinade and sauce.
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Pin It- Mirin: This is a Japanese rice wine that is sweet but bold in taste thanks to its fermentation process.
- Rice Vinegar: I opt for unsweetened rice wine vinegar since it doesn’t include any unnecessary sugars.
- Scallions: A few scallions on top is a nice, but definitely not necessary, garnish.
How to Make Miso Sea Bass
To start, make the marinade by whisking the miso, tamari, mirin, coconut aminos, and rice vinegar until well combined.
Pour the marinade over the sea bass and marinate for 3 to 6 hours in the fridge.
Remove the fish from the fridge 30 minutes before cooking to allow the fish to come to room temperature.
Heat olive oil in a skillet over medium-high heat and add the fish, reserving the marinade.
Cook the fish, undisturbed, for 4 minutes on each side. Not moving the fish as it cooks ensures you get a nice sear on it!
While the fish is cooking, add the marinade back to a saucepan and bring to a boil. Reduce to a simmer and simmer until the fish is done cooking.
Once the fish is cooked, plate it up and drizzle the marinade reduction. Garnish with scallions. Serve and enjoy!
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Other Seafood Recipes You’ll Love:
- Blackened Fish Tacos with Mango Salsa
- Chili Maple Glazed Salmon
- Citrusy Black Bean and Shrimp Salad
- Spicy Tuna Sushi Bowl
- Sweet and Smoky Shrimp Bowls
MISO MARINATED CHILEAN SEA BASS
Ingredients
- 1 pound chilean sea bass
- ⅓ cup miso paste
- ¼ cup tamari
- ¼ cup coconut aminos
- ⅓ cup mirin
- 1 tablespoon rice vinegar
- 2 scallions, finely chopped for garnish
Instructions
- Whisk the miso paste, tamari, mirin, coconut aminos, and rice vinegar until well combined to create the marinade.
- Pour the marinade over the fish and marinate for 3-6 hours in the fridge.
- Remove the fish from the fridge 30 minutes prior to cooking to allow the fish to come to room temperature.
- Heat olive oil in a skillet over medium high heat and add your fish without the marinade.
- Cook the fish, undisturbed, for 4 minutes on each side.
- While the fish is cooking, add your marinade ingredients to a sauce pan and bring to a boil, then reduce to a simmer and simmer until the fish is done cooking.
- When you fish is done, plate and drizzle with marinade reduction and garnish with scallions.
- Serve immediately and enjoy your flaky fish masterpiece!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the vegetable cooked zucchini. And is it sautéed separately, added to the serving plate, and covered by the cooked marinade when saucing the fish?
Hi Lee, the vegetable on the side is a spicy pickled cucumber salad!