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.

Orange Miso Glazed Sea Bass with Orange Sticky Rice

Description

Miso glazed sea bass that caramelizes under the broiler into a sweet-savory glaze, served over tangy orange sticky rice. One bowl, a 30-minute marinade, restaurant-quality at home.

Ingredients

Units Scale

For the Sea Bass

1/3 cup brown miso
1/4 cup brown sugar
Juice of 1/2 orange (reserve the zest)
1 tablespoon mirin
1 tablespoon tamari
1 teaspoon toasted sesame oil
Two 4-ounce sea bass fillets

For the Orange Sticky Rice

1/2 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
Reserved orange zest
1 cup cooked rice
1 teaspoon toasted sesame seeds

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Instructions

Marinate the Sea Bass

In a bowl, whisk the brown miso, brown sugar, orange juice, mirin, tamari, and sesame oil until smooth. Reserve the orange zest.
Coat both sea bass fillets evenly in the marinade. Cover and refrigerate at least 30 minutes.

Cook the Sea Bass

Preheat the oven to 425°F with a rack in the top position.
Let the extra marinade drip off the fillets.
Place the fillets skin-side down (if skin-on) in a lightly oiled oven-safe pan over medium-high heat. Sear 1 to 2 minutes.
Transfer the pan to the top rack. Bake 8 minutes.
Switch the oven to broil. Cook 4 more minutes, until the top is caramelized and bubbling.
Optional: torch the top for extra caramelization.

Make the Orange Sticky Rice

In a small saucepan over medium heat, combine the rice vinegar, sugar, and salt.
Simmer, stirring, until the sugar dissolves and the sauce thickens.
Stir the reserved orange zest into the thickened sauce.
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.

Notes

Let the extra marinade drip off before searing — a thick coat scorches before the fish cooks. A thin layer is what caramelizes into that glossy top.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Baking
Cuisine: Asian-Inspired