Pan-Seared Chilean Sea Bass with Miso-Ginger Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate Chilean sea bass pan-seared to golden perfection, finished with a savory-sweet miso and ginger glaze that highlights its buttery texture. This japanese-inspired seafood ready in about 22 minutes pairs white miso paste, fresh ginger, grated, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Japanese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp honey, and 1 tbsp sesame oil until smooth and set aside.
  2. Step 2: Pat dry 4 Chilean sea bass fillets (6 oz each) and season lightly with salt. Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering.
  3. Step 3: Place the fillets skin-side down in the skillet and sear for 4-5 minutes until the skin is crisp and golden. Carefully flip and cook the other side for 3 minutes until the fish is opaque and flakes easily.
  4. Step 4: Reduce heat to low, pour the miso-ginger glaze over the fillets in the pan, and spoon it gently over the fish for 1-2 minutes until the sauce thickens slightly and coats the fillets.
  5. Step 5: Transfer fillets to plates, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately with fresh lime wedges.

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Frequently asked questions

How long does Pan-Seared Chilean Sea Bass with Miso-Ginger Glaze take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chilean Sea Bass with Miso-Ginger Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.

Can I substitute ingredients in Pan-Seared Chilean Sea Bass with Miso-Ginger Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chilean Sea Bass with Miso-Ginger Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chilean Sea Bass with Miso-Ginger Glaze?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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