This Nobu-style Chilean sea bass is a home-cook-friendly take on miso-marinated fish: buttery portions soak up a sweet-salty glaze, then roast until tender and lightly caramelized. Miso-marinated black cod is the better-known version of this Japanese-inspired preparation, but Chilean sea bass works beautifully too; the key is giving the marinade time to season the fish and watching closely under the broiler.
Ingredients
- 4 skin-on Chilean sea bass fillets, about 6 ounces (170 g) each and 1 inch (2.5 cm) thick, pin bones removed
- 1/4 cup (60 ml) sake
- 1/4 cup (60 ml) mirin
- 1/2 cup (140 g) white miso, also called shiro miso
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon (5 ml) neutral oil, such as canola or grapeseed oil, for the baking dish
- 2 tablespoons (12 g) thinly sliced scallions, for serving
- 1 teaspoon (3 g) toasted sesame seeds, for serving (optional)
- 4 lemon wedges, for serving (optional)
Instructions
- Make the marinade. Combine the sake and mirin in a small saucepan. Bring to a gentle simmer over medium heat and cook for 2 minutes to soften the sharpness of the alcohol. Stir in the miso and sugar until smooth, then lower the heat and cook for 3 minutes, stirring often. Do not let the mixture boil hard or scorch; it should become glossy and thick enough to coat a spoon.
- Cool the marinade. Transfer it to a shallow bowl and let it cool at room temperature for 20 minutes. It must be cool before it touches the fish. If you want to speed up this wait, set the bowl in a larger bowl of ice water and stir the marinade until cool; do not put warm marinade over raw fish.
- Marinate the fish. Pat the fillets dry with paper towels and check for pin bones. Put them in a shallow glass or other nonreactive dish, skin-side up, and spread the cooled marinade over the tops and sides. Cover and refrigerate for 12 hours. Keep the fish cold during marinating, and do not leave it at room temperature to speed up the process.
- Prepare to roast. Move an oven rack to the upper-middle position and heat the oven to 400°F (204°C). Lightly oil a baking dish just large enough to hold the fillets without crowding. Lift each portion from the marinade and gently wipe off the thick excess with a spoon or clean fingers. A thin coating should remain. Removing the extra helps keep the sugar from burning before the fish cooks through.
- Roast and glaze. Arrange the fillets skin-side down in the dish. Roast for 9 minutes, then switch the oven to broil. Broil for about 2 to 3 minutes, watching continuously, until the tops are browned in spots and the fish flakes readily. Broilers vary, so move the dish farther from the element or turn off the broiler if the glaze darkens too quickly.
- Check doneness and serve. Check the center of the thickest fillet with an instant-read food thermometer, inserting it from the side. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). If it has not reached that temperature, continue roasting and check again after 1 to 2 minutes. Rest the fish for 2 minutes, then serve with scallions, sesame seeds, and lemon wedges if desired.
Tips
- Choose the right fish. Chilean sea bass is sold under that market name and is usually Patagonian toothfish. Look for evenly thick, fresh-smelling portions from a responsible source; ask the fish counter to remove pin bones if you do not want to do it at home. Sablefish, often sold as black cod, is a suitable alternative, though its softer texture and richer flavor make the finished dish slightly different. A firm white fish such as halibut can also work, but it is leaner and may cook faster, so check its temperature early.
- Use white miso if you can. White miso has a mild, gently sweet flavor that suits this glaze. Yellow miso can substitute with a deeper, saltier result; avoid adding extra salt unless you have tasted the cooked fish. Red miso is more assertive and can overpower a delicate fillet, so if it is your only option, use 1/3 cup (about 90 g) and expect a stronger, saltier glaze.
- Keep the glaze from burning. Sugar and miso brown quickly under direct heat. Scraping off the thick excess before roasting is more effective than trying to rinse the fish, and keeping an eye on the broiler is essential. If your broiler runs especially hot, skip broiling and roast until the fish reaches 145°F (63°C); the surface will be less blistered but still flavorful.
- Plan ahead without extending the marinade too far. Twelve hours gives the fish time to take on flavor without requiring a multi-day wait. The fillets can be marinated overnight, but keep them refrigerated and cook them the next day. Do not reuse marinade that has touched raw fish as a finishing sauce unless you bring it to a full boil first; it is simpler to make a fresh small batch for serving.
Serving Suggestions
Serve each fillet with steamed short-grain rice or plain jasmine rice, which gives the rich, sweet-savory glaze a neutral base. A bowl of rice also catches the fish juices and any softened glaze left in the baking dish. For a fuller meal, add a green vegetable such as blanched asparagus, bok choy, broccoli, or snap peas. Keep the vegetable seasoning simple—a little sesame oil, a squeeze of lemon, or a pinch of salt is usually enough alongside the miso.
For a more complete Japanese-inspired plate, offer miso soup, quick-pickled cucumber, or a small salad dressed with rice vinegar. Put lemon wedges on the table for anyone who likes a brighter finish, but use them lightly so their acidity does not bury the miso. The fish is rich, so moderate portions and crisp, fresh sides tend to make the meal feel balanced without needing a heavy sauce.
Variations
Use black cod. Replace the sea bass with four 6-ounce (170 g) skin-on black cod or sablefish portions and follow the same marinade and method. Because thickness varies, use the thermometer rather than relying only on the clock. Black cod is more delicate and buttery, so lift it carefully when serving.
Make a milder glaze. If you prefer a less sweet result, reduce the sugar to 3 tablespoons (38 g). The coating will be a little less glossy and less prone to deep caramelization, so still watch the broiler and check the fish for doneness. Avoid cutting the sugar dramatically if you want the familiar sweet-salty balance.
Add ginger. Stir 1 teaspoon (2 g) finely grated fresh ginger into the cooled marinade. It adds a fresh, gently spicy aroma without changing the cooking method. Ginger can become more noticeable as the fish marinates, so keep the amount modest if you want the miso to remain the main flavor.
Make individual rice bowls. Roast the fillets as directed, then set each portion over rice with sliced scallions and a little steamed vegetable. Keep the fish in large flakes rather than mixing it through the rice, which preserves its tender texture and lets diners control how much glaze they get in each bite.
Storage and Reheating
Refrigerate cooked fish within 2 hours of cooking, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator, although its texture is best on the day it is cooked. Store leftover rice separately where possible so it does not absorb all the fish juices. Do not leave the fish out on the table for extended serving; return it to the refrigerator promptly after the meal.
Reheat only the amount you plan to eat. Place the fish in a covered oven-safe dish with a teaspoon of water, and warm it in a 275°F (135°C) oven until heated through. Check that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature, using a food thermometer. The fish may become drier when reheated, so gentle heat and a cover help. A microwave also works: use a lower power setting, cover loosely, and heat in short intervals, checking the center. Freezing is possible for up to 2 months in a well-sealed freezer container, but thawed fish will be softer; thaw it in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Is Chilean sea bass the same as black cod?
No. Chilean sea bass is the common market name for Patagonian toothfish, while black cod is another name for sablefish. Both are rich, fatty fish that can work with a miso marinade, but they have different textures and are not interchangeable names for the same species.
Can I marinate the fish for less than 12 hours?
Yes. If you are short on time, marinate the portions for at least 4 hours in the refrigerator; the flavor will be milder and less deeply seasoned. For the recipe’s intended balance, 12 hours is a practical overnight window. Avoid leaving the fish in the marinade for several days, as the surface can become overly salty and the texture may soften.
Can I cook it without a broiler?
Yes. Roast at 400°F (204°C) until browned lightly and the thickest part reaches 145°F (63°C), checking with a food thermometer. The glaze will not blister in the same way, but it will still caramelize somewhat in the oven. If the top needs more color, use the broiler briefly only if your oven has one and you can watch it closely.
What can I use instead of sake or mirin?
If you cannot find sake, use dry white wine or water in the same amount; wine gives a different, slightly fruitier note, while water keeps the flavor more neutral. Mirin is sweet rice wine. A practical substitute is 1/4 cup (60 ml) rice vinegar mixed with 2 teaspoons (10 ml) water and 2 teaspoons (8 g) sugar, though it tastes sharper and less rounded. If you use that substitute, taste the cooked glaze before adding any extra sugar.
Can I prepare the miso glaze ahead?
Yes. The cooked glaze can be cooled, covered, and refrigerated for up to 5 days before it is used. Bring it to a spreadable consistency in the refrigerator rather than leaving it out for a long time, and make sure it is cool before coating raw fish. Once it has touched raw fish, do not save it as a condiment unless it is thoroughly boiled first.
How do I know the fish is done if it still looks translucent?
Color and flaking are useful clues, but the most reliable check is a food thermometer in the thickest part. Fish should reach the USDA FSIS safe minimum of 145°F (63°C). Chilean sea bass can remain moist and look slightly pearly even when safely cooked, so use the temperature rather than cooking it until it looks dry or chalky.
Related
- Wild Chilean Sea Bass Recipe with Garlic Lemon Butter
- Chilean Bass Recipe: Pan-Seared Sea Bass with Lemon Butter
- Chilean Cuisine Recipes: Pastel de Choclo
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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