Pan-Seared Chilean Sea Bass with Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Silky pan-seared Chilean sea bass served over steamed rice topped with tender miso-glazed eggplant, blending umami-rich Japanese flavors. This Japanese-inspired seafood recipe, ready in about 35 minutes, pairs Chilean sea bass fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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: 15 min Cook: 20 min Serves 2 Japanese cuisine 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 fillets (6 oz each) Chilean sea bass fillets
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 medium Japanese eggplant, cut into 1-inch cubes
3 tbsp white miso paste
2 tbsp mirin
1 tbsp sugar
2 tbsp water
2 cups steamed short-grain rice
2 tbsp sliced scallions
1 tbsp toasted sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Season 2 Chilean sea bass fillets with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the fillets skin-side down and cook for 4 minutes until the skin is golden and crisp, then flip and cook for 3 more minutes until opaque and flaky. Remove and keep warm.
Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sugar, and 2 tbsp water until smooth.
Step 4: Using the same skillet, add the 1 medium cubed Japanese eggplant and sauté over medium heat for 5 minutes until softened.
Step 5: Pour the miso glaze over the eggplant and cook for an additional 3 minutes, stirring until the sauce thickens and coats the eggplant.
Step 6: Divide 2 cups steamed short-grain rice between two bowls. Top with the miso-glazed eggplant and place the sea bass fillet on top.
Step 7: Garnish with 2 tbsp sliced scallions and 1 tbsp toasted sesame seeds before serving.