📝 About This Recipe
Inspired by the timeless elegance of Japanese coastal cuisine, this dish features buttery Chilean Sea Bass marinated in a luxurious blend of fermented white miso and sweet mirin. The grill transforms the marinade into a delicate, caramelized crust that balances the rich, melt-in-your-mouth texture of the fish. It is a sophisticated yet approachable masterpiece that brings the essence of a high-end Tokyo bistro directly to your backyard grill.
🥗 Ingredients
The Fish
- 4 pieces Chilean Sea Bass fillets (6-8 oz each, skin-on preferred for stability)
Miso Marinade
- 1/4 cup White Miso Paste (Shiro Miso) (provides a mild, sweet-salty base)
- 3 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Sake (dry rice wine)
- 2 tablespoons Granulated Sugar
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Fresh Ginger (finely grated)
For the Grill & Garnish
- 2 tablespoons Neutral Oil (Grapeseed or Canola for greasing the grates)
- 2 pieces Scallions (thinly sliced on a bias)
- 1 teaspoon Toasted White Sesame Seeds
- 1 piece Lemon (cut into wedges for serving)
- 1 pinch Micro-cilantro (optional for plating)
👨🍳 Instructions
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1
In a small saucepan over medium-low heat, combine the miso paste, mirin, sake, and sugar. Whisk constantly until the sugar is fully dissolved and the mixture is smooth. Do not let it boil.
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2
Remove the marinade from the heat and whisk in the grated ginger and toasted sesame oil. Allow the mixture to cool completely to room temperature.
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3
Pat the sea bass fillets dry with paper towels. Place them in a shallow glass dish or a heavy-duty resealable bag.
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4
Pour the cooled miso marinade over the fish, ensuring every inch of the fillets is coated. Seal the bag or cover the dish with plastic wrap.
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5
Refrigerate the fish for at least 2 hours, though 12-24 hours is ideal for the deepest flavor penetration and the signature 'firming' of the flesh.
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6
When ready to cook, preheat your grill to medium-high heat (about 400°F/200°C). Clean the grates thoroughly.
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7
Remove the fillets from the marinade. Use your fingers to gently wipe off excess marinade; leaving too much will cause the fish to burn quickly due to the sugar content.
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8
Dip a folded paper towel in neutral oil and, using tongs, rub the grill grates several times to create a non-stick surface.
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9
Place the fillets on the grill, skin-side down first. Close the lid and grill for 5-6 minutes. The skin should become charred and crispy.
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10
Carefully flip the fillets using a wide fish spatula. Grill for another 4-5 minutes on the flesh side until the miso sugars caramelize into dark, flavorful spots.
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11
The fish is done when the internal temperature reaches 135-140°F (57-60°C) and the flesh flakes easily with a fork.
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12
Transfer the fish to a warm platter and let it rest for 2 minutes. This allows the juices to redistribute.
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13
Garnish with sliced scallions, toasted sesame seeds, and micro-cilantro. Serve immediately with lemon wedges on the side.
💡 Chef's Tips
Don't skip the marinating time; the salt in the miso cures the fish slightly, giving it that iconic buttery texture. If you can't find Chilean Sea Bass, Black Cod (Sablefish) is the perfect authentic substitute. Use a 'clean' grill—any leftover residue from previous meals will cause the delicate fish skin to stick. Wipe off the excess marinade before grilling to prevent flare-ups and bitter, burnt spots. If grilling outdoors is not an option, use a cast-iron grill pan or sear in a pan and finish under the broiler.
🍽️ Serving Suggestions
Pair with a chilled glass of Junmai Ginjo Sake or a crisp, dry Riesling. Serve alongside steamed baby bok choy drizzled with oyster sauce. Place the fish over a bed of fluffy jasmine rice or forbidden black rice. A side of pickled ginger and cucumbers adds a refreshing acidity that cuts through the richness of the bass. Lightly charred snap peas with garlic make for a crunchy, vibrant accompaniment.