Ingredients:

  • 1/4 cup white miso paste
  • 2 tablespoons sake or dry white wine
  • 2 tablespoons mirin or honey
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 4 (6-ounce) Chilean sea bass fillets, skinless
  • (Salt and pepper, to taste)
  • (2 tablespoons vegetable oil for cooking)
  • (Chopped green onions or scallions for garnish)
  • (Sesame seeds for garnish)

Instructions:

  1. Prepare the Marinade: In a medium bowl, whisk together the miso paste, sake, mirin, soy sauce, sesame oil, and grated ginger until smooth.
  2. Marinate the Fish: Place the Chilean sea bass fillets in a shallow dish or resealable plastic bag. Pour the marinade over the fish, ensuring each piece is well coated. Cover or seal and refrigerate for at least 30 minutes to allow flavors to develop (up to overnight for deeper flavor).
  3. Preheat Oven: Preheat your oven to 400°F (200°C).
  4. Cook the Fish: Heat vegetable oil in an oven-safe skillet over medium-high heat. Remove excess marinade from fish and season with salt and pepper.
  5. Sear: Add marinated fillets skin-side down (if applicable) into hot skillet. Sear for about 3–4 minutes until golden brown.
  6. Bake: Transfer skillet to preheated oven and bake for an additional 10–12 minutes until fish flakes easily with a fork.
  7. Serve: Remove from oven; let rest briefly before serving. Plate each fillet adorned with chopped green onions and sprinkle sesame seeds on top.