Crispy Miso Butter Sea Bass with Baby Bok Choy Step-by-step instructions

Before you start

Before cooking, take the sea bass out of the refrigerator and let it sit at room temperature for up to 30 minutes. Pat the fillets dry with paper towels—this is essential for crispy skin. Halve the baby bok choy lengthwise and rinse them, shaking off excess water.

Grate the ginger and miso on a box grater into a small bowl. Have the butter, sesame seeds, and sliced scallions ready. Heat the cast iron skillet over medium-high heat so it is ripping hot before the fish goes in.

Instructions

Prepping the Aromatics and Fish

1. 1Prep the Aromatics and Bok Choy
   Halve the baby bok choy lengthwise, keeping the core intact so the leaves stay attached. Grate the fresh ginger and the miso paste on the large holes of a box grater into a small bowl. The ginger will form a fragrant pile, and the miso will curl into soft ribbons. Set both aside.
   Look for The bok choy halves hold together; the ginger is juicy and aromatic, and the miso forms delicate curls.
   Tip Grate the miso while it is cold from the fridge—it grates more easily and creates light, airy curls.
2. 2Pat the Fish Dry
   Pat the Chilean sea bass fillets dry with paper towels. This step is crucial for achieving crispy skin. Season the flesh side lightly with salt, if desired, but skip the skin side to keep it dry.
   Look for The fillets feel dry to the touch, with no visible moisture on the skin.
   Tip Dry the fish thoroughly and let it sit at room temperature for up to 30 minutes before searing.

The bok choy halves are split lengthwise with cores intact. The ginger and miso are grated into fragrant piles—the ginger is juicy and aromatic, the miso forms delicate curls.

The fish fillets are patted dry, skin dry to the touch. Everything is within reach, and the skillet is heating up.

Searing and Basting

3. 3Sear the Fish Skin-Side Down
   Heat a cast iron skillet over medium-high heat. Add the neutral oil and swirl to coat. Place the sea bass fillets skin-side down in the hot skillet. Press gently with a spatula for a few seconds to ensure even contact. Cook undisturbed until the skin is bronzed and crisp, about 4 to 5 minutes.
   Look for The skin turns deep golden brown and releases easily from the pan when nudged.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Do not move the fish while it sears; the skin will naturally release when it is crisp enough.
4. 4Add Bok Choy and Butter
   Arrange the baby bok choy halves around the fish in the skillet, cut-side down. Add the butter to the pan. Once the butter melts, use a spoon to baste the fish and bok choy with the foaming butter for about 2 minutes, until the bok choy is tender and bright green.
   Look for The butter foams and turns golden; the bok choy is crisp-tender and vibrant.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Keep the heat medium to avoid burning the butter; the basting infuses the fish with nutty flavor.
5. 5Add Ginger-Miso Curls
   Scatter the grated ginger and miso curls over the fish and bok choy. Let them warm through in the butter for 1 to 2 minutes, until fragrant. The miso will melt slightly, creating a savory glaze.
   Look for The ginger smells pungent and the miso begins to dissolve into the butter.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Do not stir too much; let the miso and ginger meld gently with the butter.

The fish skin is bronzed and crisp, releasing from the pan. The bok choy is seared cut-side down, bright green and tender. The butter is foaming and golden, and the ginger-miso curls are melting into a savory sauce. The kitchen smells nutty and aromatic.

Finishing and Serving

6. 6Finish with Sesame and Scallions
   Remove the skillet from the heat. Scatter the toasted sesame seeds and sliced scallions over the fish and bok choy. Lift a piece of the fish with a spatula to show the flaky white interior and the glistening butter sauce.
   Look for The sesame seeds are toasted and the scallions are bright green, adding crunch and freshness.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Use a fish spatula to lift the fillet gently, keeping the crispy skin intact.

The sesame seeds and scallions are scattered over the fish, adding crunch and freshness. The fish flakes easily and the flesh is opaque. The miso butter coats everything in a glossy glaze. The dish is ready to serve—glistening, aromatic, and beautiful.

Common mistakes

A common mistake is moving the fish too early. Let it sear undisturbed until the skin releases easily—if it sticks, it needs more time. Another is overcrowding the pan; cook in batches if necessary.

Overcooking the fish is easy; use a thermometer to avoid dry flesh. Adding the miso too early can cause it to burn; add it only during the last couple of minutes. Finally, do not skip patting the fish dry, as moisture prevents crisping.

How to tell it’s done

The fish is done when the internal temperature reaches 145°F (63°C) and the flesh flakes easily with a fork. The skin should be deeply bronzed and crisp, not chewy. The bok choy should be tender but still bright green, with a slight bite.

The miso butter should be glossy and fragrant, with the ginger aroma mellowed. If the fish is not quite there after the basting, transfer the skillet to a 400°F (200°C) oven for a few minutes to finish cooking gently.

• Fish: 145°F (63°C) in the thickest part