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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes pairs salt, black pepper, vegetable oil 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
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Ingredients

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Instructions

  1. Step 1: Season 2 Chilean sea bass fillets with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. 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.
  3. 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.
  4. Step 4: Using the same skillet, add the 1 medium cubed Japanese eggplant and sauté over medium heat for 5 minutes until softened.
  5. 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.
  6. 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.
  7. Step 7: Garnish with 2 tbsp sliced scallions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Pan-Seared Chilean Sea Bass with Miso-Glazed Eggplant Donburi take to make?

Total time is about 35 minutes (15 min prep + 20 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-Glazed Eggplant Donburi?

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 salt from drying out.

Can I substitute ingredients in Pan-Seared Chilean Sea Bass with Miso-Glazed Eggplant Donburi?

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-Glazed Eggplant Donburi for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Glazed Eggplant Donburi?

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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