Spiced Miso Butter Glazed Sea Bass
Learn how to make the ultimate Spiced Miso Butter Sea Bass. Tender fish fillets topped with a caramelized miso-chili glaze. Easy 25-minute gourmet seafood recipe.
Recipe Timing & Details
- Prep Time: 15 minutes
- Cook Time: 8–10 minutes
- Total Time: 25 minutes
- Servings: 4 portions
- Difficulty: Easy / Intermediate
- Cuisine: Japanese Fusion
Ingredients
The Sea Bass & Prep
- 4 sea bass fillets (skin-on or skinless, ~150g–180g each)
- 1 tbsp neutral oil (vegetable or groundnut)
- Fine sea salt & fresh cracked white pepper (to taste)
Spiced Miso Butter Glaze
- 3 tbsp white miso paste (Shiro miso)
- 40g unsalted butter, softened to room temperature
- 1.5 tbsp mirin
- 1 tbsp sake (or dry white wine)
- 1 tbsp honey or light brown sugar
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, microplaned or finely minced
- 1 tsp Shichimi Togarashi (Japanese seven spice) or ½ tsp crushed red chili flakes (adjust to desired heat)
- ¼ tsp chili oil or Szechuan chili crisp (optional extra kick)
Garnish & Plating
- 2 spring onions, finely shredded lengthwise into curls
- 1 tsp toasted white & black sesame seeds
- Fresh red chili, thinly sliced on the diagonal
- Lime wedges (for squeezing over before serving)
Step-by-Step Instructions
1.Prepare the Glaze:Time: ~3–5 mins.
In a small saucepan over low heat (or a heatproof bowl set over simmering water), combine the white miso, softened butter, mirin, sake, honey, sesame oil, grated ginger, garlic, and Shichimi Togarashi (or chili flakes). Stir constantly for 2–3 minutes until the butter melts and the glaze is completely smooth and cohesive. Do not boil vigorously. Remove from heat and set aside.
2.Prep & Season the Fish:Time: ~3–5 mins.
Pat the sea bass fillets thoroughly dry with paper towels. If using skin-on fillets, lightly score the skin side 2–3 times with a sharp knife to prevent curling during cooking. Season both sides lightly with sea salt and white pepper (remembering miso is naturally salty).
3.Sear the Sea Bass:Time: ~3 mins.
Heat 1 tablespoon of neutral oil in a large oven-safe skillet or non-stick frying pan over medium-high heat. Place the fillets in the pan (skin-side down if skin-on) and sear undisturbed for 2 to 3 minutes until golden brown and partially cooked through. Turn off the stovetop heat.
4.Glaze & Broil / Caramelize:Time: ~3–4 mins.
Preheat your oven's grill (broiler) to high. Generously brush or spoon the spiced miso butter glaze over the top and sides of each fillet. Transfer the pan under the preheated grill (about 10–12 cm from the heat element) for 3 to 4 minutes. The sugar and miso in the glaze will bubble, thicken, and form a deep mahogany, charred crust. Remove as soon as the fish flakes easily with a fork.
5.Garnish & Serve:Time: ~2 mins.
Transfer the glazed sea bass fillets to warm serving plates or bowls. Spoon any warm pan drippings over the top. Garnish with shredded spring onion curls, sliced fresh red chilies, toasted sesame seeds, and a fresh lime wedge on the side.
Kitchen Notes & Serving Suggestions
- Side Pairings: Excellent paired with steamed jasmine rice, coconut rice, or sautéed pak choi to soak up the glossy miso butter drippings.
- Make-Ahead Glaze: The spiced miso butter glaze can be prepared up to 3 days in advance and kept in the fridge—simply warm gently before brushing onto the fish.