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Ever wanted to learn how to cook Chilean sea bass? Now’s your chance with this incredibly tasty and simple Air Fryer Chilean Sea Bass recipe that is bound to impress!
It seems like everyone these days is exploring their kitchen, falling in love with food, and experimenting with food to become the master chef of their kitchen.
Even I’ve taken on new hobbies in the kitchen! I absolutely despise baking of any sort. But I’ve started baking and have totally mastered chocolate chip cookies and Banana Bread!
I don’t know what it is about baking, maybe just that there can be so many steps, ingredients, and measurements always have to be so precise or it will flop. With cooking, I can taste as I go and I rarely measure anything.
If you’re worried this Miso Glazed Chilean Sea Bass recipe might be difficult, I promise it’s not! It’s an easy to follow recipe for a truly perfect gourmet meal…at home!
Don’t let the word gourmet make you nervous though, because I PROMISE this truly a simple recipe.
If you’re a part of my Instagram Fam, you’ve seen me make this recipe on my Instagram Stories a few times. It’s so good I can’t stop making it!
Miso Glazed Chilean Sea Bass Recipe
Are you ready to make a gourmet meal without stress, without fear, all while only dirtying a couple of dishes?
This Miso Glazed Chilean Sea Bass recipe is packed with flavor, health benefits, and will leave you and your family wanting more!
Below I detailed out (in only 3 steps!) one of my favorite “next-level” gourmet recipes that any just-starting-out or never-cooked-before-chef can master in the kitchen!
Ingredients You Will Need
This beautiful dinner comes together with very few ingredients, but will leave you feeling like the master chef you are!
- Two 6oz chilean sea bass fillets
- 1 tablespoon unsalted butter
- 1/4 cup white miso paste
- 1 tablespoon rice wine vinegar
- 4 tablespoons maple syrup (honey works too!)
- 2 tablespoons mirin
- 1/2 teaspoon ginger paste
Optional Toppings:
- Sesame Seeds
- Sliced Green Onions
A few notes about the ingredients:
If you don’t have mirin on hand you can still make the glaze without it. It’s not an essential ingredient, just adds to the flavor and texture of the glaze.
You can use red miso paste if you have that on hand already or can’t find white miso paste in the store.
HOW TO MAKE MISO GINGER CHILEAN SEA BASS
1. Cook the fish. Preheat your air fryer to 375F. Next, you will brush olive oil all over each fillet of fish and top with cracked pepper. Spritz the air fryer pan with olive oil and place the fish SKIN side DOWN. Cook for 12-15 minutes, until the top beings to turn golden brown.
2. Prepare the miso glaze. While the fish is cooking, melt the butter in a small saucepan over medium heat. When the butter has melted, add the miso paste, rice wine vinegar, maple syrup, mirin, and ginger paste. Stir until fully combined, bring to a light boil, and remove the pan from the heat immediately.
3. Glaze the fish. Once the fish is finished, use a silicone pastry brush (or the back of a spoon) and brush the glaze over the top and sides of the fish. Place the fish back into the air fryer for 2 more minutes (at 375F), until the glaze has caramelized.
4) Optional: Finish with sliced green onions and/or sesame seeds.
WHAT IS CHILEAN SEA BASS?
Chilean Sea Bass is a white mean fish packed with healthy fish oils! This tasty swimmer is also known by another name, Patagonian Toothfish; It is definitely not as easy to say, and the fish itself is not the prettiest you’ll ever lay eyes on. However, it is one of the most sought-after and flavorful fish in the world.
WHY IS CHILEAN SEA BASS SO EXPENSIVE?
The shortest answer I can give you is, supply and demand. Chilean Sea Bass became very popular in the 1990s and was on the menus of many high-end restaurants.
Did you know: the first Jurassic Park movie name-dropped Chilean Sea Bass which lead to the increase in popularity?
IS CHILEAN SEA BASS HEALTHY?
Chilean Sea Bass (by itself) is Keto-friendly and Gluten-Free. However, there are many other added benefits to Chilean Sea Bass such as:
- Very high/Great source of Protein
- Packed with Omega-3 Fatty Acids that help fight inflammation and keep you healthy
- High amounts of Vitamin D
WHAT IS MISO PASTE?
Miso Paste is very popular in Japanese culture; Miso is a traditional seasoning you will find in many of their dishes. It is made by fermenting soybeans with salt and cooked rice. There are many different colors of Miso Paste: White, Yellow, Red, and Black. However, White and Red Miso paste are the most common.
White Miso: White Miso (the miso recommended for this recipe) is made from soybeans that have been fermented with a very large percentage of rice. The actual color of the miso can range from white to light beige and carries a sweeter taste compared to the other Miso Paste options.
Red Miso: Red Miso is made from soybeans fermented with barley and other grains. The color ranges from red to dark brown and carries a heartier flavor perfect for hearty soups and glazes.
WHAT DOES MISO PASTE TASTE LIKE?
Miso generally has a salty yet tangy savory flavor that is very much it’s own. The color of the Miso Paste used changes/effects the taste/flavor.
IS MISO GOOD FOR YOU?
Miso Paste is rich with essential minerals and a good source of vitamins like:
- Various B Vitamins
- Vitamin E
- Vitamin K
- Folic Acid
BONUS: Miso Paste also provides gut health benefit beneficial bacterias that helps our gut stay healthy and happy benefiting our overall mental and physical wellness!
Where Can I Find Miso Paste?
Miso paste is usually in the refrigerated section near the tofu. In my local grocery store, it’s located near the produce and refrigerated vegan products. You can always an employee for help if you’re having trouble!
WHAT IS MIRIN?
Mirin is another essential ingredient in Japanese cooking. Mirin is a type of rice wine similar to sake, but lower in alcohol content and higher in (naturally fermented) sugar.
A good substitute for Mirin is 1-2 tablespoons of sugar and 1/2 cups for white wine, Vermonth, or dry sherry.
Mirin is usually found in the ethnic foods section of the grocery store, with other Asian products.
What To Serve With Chilean Sea Bass
I usually serve it with a side of Bok Choy and some jasmine rice seasoned with a little bit of lime juice, salt, and pepper. Broccolini would be good too!
If you’re looking for more recipes with miso paste, check out these Miso Mushroom Bowls and this Air Fryer Candied Bacon!
More Air Fryer Recipes You Might Like
- Air Fryer Chicken Tenders
- Old Bay Air Fryer Wings
- Chicken Parmesan Stuffed Mushrooms
- Candied Bacon
- Air Fryer Zucchini Chips
- Best Air Fryer Bacon
- Garlic Parmesan Fries
WANT TO TRY THIS MISO GLAZED CHILEAN SEA BASS RECIPE?
PIN IT to your seafood recipes, dinner recipes, or Asian recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Air Fryer Miso Glazed Chilean Sea Bass
Ingredients
- 2 6 ounce chilean sea bass fillets
- 1 tablespoon unsalted butter
- 1/4 cup white miso paste
- 1 tablespoon rice wine vinegar
- 4 tablespoons maple syrup, honey works too!
- 2 tablespoons mirin
- 1/2 teaspoon ginger paste
- olive oil for cooking
- fresh cracked pepper
Optional toppings
- sesame seeds
- sliced green onions
Instructions
- Preheat air fryer to 375° F. Brush olive oil all over each fillet of fish and finish with fresh cracked pepper. Spritz the air fryer pan with olive oil and place the fish skin side down. Cook for 12-15 minutes, until the top begins to turn golden brown and the internal temperature has reached 135° F.
- While the fish is cooking, melt the butter in a small saucepan over medium heat. When the butter has melted, add the miso paste, rice wine vinegar, maple syrup, maple syrup, mirin, and ginger paste. Stir until fully combined, bring to a light boil, and remove the pan from the heat immediately.
- When the fish is finished, use a silicone pastry brush (or the back of a spoon) to brush the glaze over the top and sides of the fish. Place it back in the air fryer for 1-2 more minutes at 375° F, until the glaze caramelizes. Finish with sliced green onions and/or sesame seeds.
Oven Instructions
- Preheat the oven to 425° F and line a baking sheet with foil lightly sprayed with olive oil. Bake for 20-25 minutes, depending on the thickness of your fish. The internal temperature should be 135° F when the fish is cooked through.
- Remove the fish from the oven and preheat the broiler to high. Brush the miso glaze over the fish (top and sides) and place it back in the oven on the top rack. *If your rack is too close to the broiler, move it down a bit, you don't want the fish to touch it!* Cook the fish for 1-2 minutes under the broiler, until it begins to caramelize. Keep a close eye on it because it happens quickly! Finish with sliced green onions and/or sesame seeds.
I love this recipe! I’ve made it twice in the last 2 weeks and have some extra miso glaze so I plan to be using that on salmon this upcoming week.
I have been trying to use my air fryer more frequently and it was perfect for sea bass. This was so easy to make and I have recommended it to a couple of people already.
Thank you so much! I’m so glad you love it!
How would you recommend cooking this for those without an air fryer? Cast iron in oven? Temp? Duration? Any tips?
Hi! There are oven instructions in the recipe card at the bottom of the post 🙂
Made this with my ten year old and we loved it! It was so fun trying the miso in a recipe. We followed the directions allowing us to substitute salmon. We will definitely be adding this to our meal rotation.
So glad you loved it!
This recipe is my kind of recipe!
1. Fast
2. Easy
3 DELICIOUS!!!!!
Thank you!!!
I will share!
Love to hear this! Thank you!
Wow, this is going to be a regular dish at our house. Simple to make, flavorful and quick! I served with riced cauliflower. So good!
It was perfect! I tried this with salmon too, delish!
This recipe is so delicious. I love that the fish is air-fried but not dry at all. Thanks for such a great recipe!
I made this recipe for dinner and it was so good! My husband is from Santiago, Chile, so he’s all about Chilean sea bass and Chilean wine!
Wow, talk about fall apart deliciousness! I love how healthy and simple this recipe is. It’s perfect for a weeknight dinner. Thanks for sharing!
Wow! Made this last night with frozen Chilean sea bass from Costco, it was delicious! Time to keep miso on the shopping list, this is going to be our go to fish recipe from now on.
I have the frozen sea bass from Costco. Did you have to adjust the cooking time at all because it didn’t have skin?
Hi Pamela, you won’t have to adjust the cook time at all! I’ve tested it both ways 🙂 If you try to move it before the time is up, it will most likely stick so just make sure you leave it as is until the time is up and it shouldn’t stick at all! Sometimes if I’m cooking fish without skin, I will give the basket a tiny spritz of oil.
Where do you buy miso paste, can’t find it anywhere? Help
I buy mine at Harris Teeter, it’s usually in the refrigerated section by the tofu.
thanks simple recipe and excellent results
Thank you James!
I used the oven method and loved this recipe! Chilean sea bass is intimidating being such an expensive protein, but the recipe was easy to follow where I wasn’t panicking over doing something wrong!
I love to hear this!!
When you say to preheat the air fryer to 375 degrees, do you mean air fryer? Because I have a Ninja too, but there is air crisp, bake, roast, grill…. just wanted to clarify.
Yes! Use the air fry setting.
You cannot be that stupid that you provide a receipt and not an easily identifiable “print this receipt” pop up
You’re calling me stupid, but you can’t spell recipe? Or take 15 seconds to scroll down the page? I think we all know who the “stupid” one is here. Have a great day Paul, and next time you want to say something like this, ask yourself if you’d like it if some strange man was speaking to your daughter this way.
Loved this but I want to know is the glaze supposed to be thick and clumpy or did I do something wrong ?
Hi Jody! Thank you so much. It shouldn’t be clumpy, did you change anything in the recipe at all? Also, did you use a whisk to mix everything together and bring it to a light boil? The whisk can help keep the ingredients from clumping.
Hi,
I was about give this recipe a go but I was unclear on ‘rice wine vinegar’. There is rice wine & rice vinegar but not a rice wine vinegar. You mentioned in the FAQ to get Mirin which is a rice cooking wine but in your amazon link it goes to a product for rice vinegar. Can you clarify which product it should be please?
Hi Lindsay! Sorry for the confusion. You will need mirin and rice vinegar. If you don’t have mirin, you can substitute with a 1/2 tsp of sugar and an extra tbsp of rice vinegar.