📝 About This Recipe
This dish celebrates the vibrant 'Nikkei' tradition, where the delicate techniques of Japan meet the bold, soulful ingredients of Peru. Succulent Chilean Sea Bass is bathed in a savory white miso marinade spiked with smoky Peruvian Aji Amarillo, then finished with a golden, buttery Panko crust. It is a masterclass in texture and balance, offering a buttery melt-in-your-mouth interior contrasted by a satisfying citrus-infused crunch.
🥗 Ingredients
The Fish
- 4 pieces Chilean Sea Bass fillets (6-7 oz each, skin removed)
- 1/2 teaspoon Kosher salt (to taste)
Miso-Aji Marinade
- 3 tablespoons Shiro Miso (White Miso)
- 1.5 tablespoons Aji Amarillo paste (Peruvian yellow chili paste)
- 2 tablespoons Mirin
- 1 tablespoon Sake
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Fresh ginger (grated into a paste)
Panko Crust
- 1 cup Panko breadcrumbs (Japanese-style)
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Lime zest (finely grated)
- 1 tablespoon Fresh cilantro (finely chopped)
- 1 teaspoon Black sesame seeds
For Garnish
- 2 stalks Green onions (curled in ice water)
- 4 pieces Lime wedges
- 1 pinch Micro-cilantro (optional)
👨🍳 Instructions
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1
Pat the sea bass fillets completely dry with paper towels. Moisture is the enemy of a good sear and crust, so ensure they are bone-dry before seasoning lightly with salt.
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2
In a small mixing bowl, whisk together the white miso, Aji Amarillo paste, mirin, sake, sesame oil, and grated ginger until the mixture is smooth and glossy.
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3
Place the fish in a shallow dish and coat all sides with about 2/3 of the miso mixture. Let it marinate at room temperature for 15-20 minutes (or up to 2 hours in the fridge for deeper flavor).
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4
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
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5
In a separate bowl, prepare the crust by tossing the Panko breadcrumbs with the melted butter, lime zest, chopped cilantro, and black sesame seeds until the crumbs are evenly moistened.
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6
Heat a large oven-proof non-stick skillet over medium-high heat with a teaspoon of neutral oil.
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7
Sear the fish for just 1-2 minutes on the bottom side only to develop a light golden color. Turn off the heat.
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8
Carefully brush the top of each fillet with the remaining 1/3 of the miso marinade; this acts as the 'glue' for your crust.
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9
Press a generous handful of the Panko mixture onto the top of each fillet, packing it down gently so it adheres in a thick, even layer.
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10
Transfer the skillet to the preheated oven (or move fillets to the prepared baking sheet).
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11
Roast for 8-10 minutes. The internal temperature should reach 135°F (57°C) and the Panko should be a deep golden brown.
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12
Remove from the oven and let the fish rest for 2 minutes. This allows the juices to redistribute, ensuring a buttery texture.
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13
Plate the fish carefully using a wide spatula to keep the crust intact. Garnish with curled green onions, micro-cilantro, and a fresh lime wedge.
💡 Chef's Tips
Use Chilean Sea Bass or Black Cod (Sablefish) for the best results, as their high fat content prevents the fish from drying out under the heat. If the Panko isn't browning fast enough, switch the oven to 'Broil' for the last 60 seconds, but watch it like a hawk to prevent burning. Don't over-salt the fish initially; miso paste is naturally very salty and will provide most of the seasoning. For an extra-fine crust, pulse the Panko in a blender for 2 seconds before mixing with butter to create varying crumb sizes.
🍽️ Serving Suggestions
Serve over a bed of coconut-infused jasmine rice to complement the tropical lime and Aji notes. Pair with stir-fried bok choy or charred broccolini tossed in a splash of soy sauce and garlic. A crisp, high-acidity white wine like a New Zealand Sauvignon Blanc or a dry Torrontés cuts through the richness of the sea bass beautifully. For a non-alcoholic pairing, try a chilled ginger and lemongrass iced tea.