Orange Miso Glazed Sea Bass with Orange Sticky Rice

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This miso glazed sea bass caramelizes under the broiler until the top is bubbling and almost candied, and it takes less time than ordering the same plate at a restaurant would. The marinade does all the heavy lifting: brown miso for that deep savory backbone, brown sugar and orange juice to push it toward sweet, and just enough tamari and sesame oil to round it out. You whisk it in one bowl. The fish sits in it for half an hour. That's the whole trick.

Miso glazed sea bass over orange sticky rice

The first time I made the orange sticky rice I reduced the vinegar sauce down until it thickened and folded the reserved orange zest in right at the end. I genuinely could not stop eating it straight from the pan. It's tangy, a little sweet, and the zest hits you last. If you like the bright, glazy direction this fish takes, you'll want it next to my roasted veggie tortellini or after a few blackened shrimp pasta nights when you want something lighter on the plate.

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Ingredients
Why You'll Love This Recipe
How to Make Miso Glazed Sea Bass
Substitutions
Variations
Equipment
Storage
Top Tip
More from Whisk & Wine
More Seafood Recipes to Try
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Ingredients

Two short lists here, and most of it is pantry-stable. See the recipe card below for exact quantities.

For the Sea Bass

Sea bass fillets
Brown miso
Brown sugar
Orange (juice and zest)
Mirin
Tamari
Toasted sesame oil

For the Orange Sticky Rice

Cooked rice
Rice vinegar
Sugar
Salt
Reserved orange zest
Toasted sesame seeds

Miso glazed sea bass ingredients flat lay

Why You'll Love This Recipe

The glaze caramelizes into a bubbling, almost-candied top under the broiler.
One bowl, one whisk, thirty minutes of hands-off marinating.
The orange sticky rice is the sleeper hit - tangy, glazy, and dead simple.
Restaurant-quality sea bass without the restaurant markup.
Naturally gluten-free if you use certified tamari.

How to Make Miso Glazed Sea Bass

Marinate first, then sear-and-bake the fish while the rice sauce reduces. Here's the order I work in.

Whisk the Marinade

In a bowl, whisk the brown miso, brown sugar, orange juice (reserve the zest), mirin, tamari, and sesame oil until smooth.

Marinate the Fish

Coat both sea bass fillets evenly. Cover and refrigerate at least 30 minutes.

Sear the Sea Bass

Preheat the oven to 425°F with a rack in the top position. Coat an oven-safe pan with a little oil and heat over medium-high. Let the extra marinade drip off the fillets, then place them in the pan skin-side down (if they have skin) and sear 1 to 2 minutes.

Bake, Then Broil

Move the pan to the top rack and bake 8 minutes. Switch the oven to broil and cook 4 more minutes, until the top is caramelized and bubbling. If you have a kitchen torch, hit the top for even more caramelization.

Reduce the Rice Sauce

While the fish bakes, combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Simmer until the sugar dissolves and the sauce thickens.

Finish the Sticky Rice

Stir the reserved orange zest into the thickened sauce, then drizzle over the cooked rice. Gently fold in the toasted sesame seeds.

Serve

Serve the sea bass over the orange sticky rice, with bok choy or spinach alongside if using.

Substitutions

A few easy swaps if your pantry doesn't match mine.

Sea bass - Chilean sea bass is luxurious, but black cod (sablefish), halibut, or even salmon take this glaze beautifully. Adjust bake time for thickness.
Brown miso - Red (aka) miso works and pushes it saltier and bolder. White (shiro) miso makes it milder and sweeter.
Mirin - No mirin? Use a splash of dry sherry or rice wine with a pinch of sugar.
Tamari - Regular soy sauce works if gluten isn't a concern. Coconut aminos for a soy-free version.

Variations

Once you've made it straight, here's where I take it.

Spicy - Whisk a teaspoon of chili crisp or a little gochujang into the marinade.
Citrus swap - Trade the orange for tangerine, or a mix of orange and lime for a sharper finish.
Bowl it - Pile the sticky rice in a bowl, flake the fish over the top, and add quick-pickled cucumbers and edamame.
Sheet pan - Roast bok choy or broccolini alongside the fish on the top rack.

Equipment

This is a fast recipe, so the right pan matters more than the number of gadgets. These are the pieces I reach for when I make it.

Oven-safe skillet - The whole method lives or dies on this. You sear on the stovetop, then the same pan goes straight to the top rack. A heavy stainless or cast iron pan with no plastic handle is what you want.
Fish spatula - Thin, flexible, and slotted so you can lift a delicate fillet off the pan without tearing the glaze.
Microplane / zester - You're reserving and folding orange zest at the end, so a fine zester earns its spot.
Small saucepan - For reducing the rice vinegar sauce down to that glossy, thickened finish.
Kitchen torch - Optional, but if you want the top even more caramelized after the broiler, this is how you get there.

Storage

Store - Keep leftover fish and rice in separate airtight containers in the fridge up to 2 days.
Reheat - Warm the fish gently in a 300°F oven just until heated through so it doesn't dry out; the rice reheats well with a splash of water, covered, in the microwave.
Freeze - Cooked sea bass can be frozen up to 1 month, but the texture is best fresh. The sticky rice is best made fresh and not frozen.

Top Tip

Let the extra marinade drip off before the fish hits the pan. Miso and sugar burn fast over medium-high heat, and a thick coat of marinade scorches before the fish even gets going. A thin layer is what caramelizes into that glossy top - a dripping one just smokes.

What kind of sea bass should I use?

Chilean sea bass and black cod (sablefish) are the most luxurious, but any firm white fish like halibut or even salmon works. Just adjust the bake time for thickness.

Do I need skin-on fillets?

No. If your fillets have skin, place them skin-side down to sear. Skinless fillets work exactly the same - just lay the prettiest side down first.

Can I make the marinade ahead?

Yes. Whisk it up to 3 days ahead and keep it covered in the fridge. You can also marinate the fish a few hours ahead - just don't go overnight, as the salt in the miso starts to cure the fish.

Why does my rice sauce need to thicken?

Reducing the rice vinegar, sugar, and salt concentrates the flavor and gives the rice that glazy, sticky coating instead of a thin, watery splash. Stir the zest in once it's thickened so the citrus oil stays bright.