Crispy Miso Butter Sea Bass with Baby Bok Choy Tips, FAQ & printable recipe

Tips for success

For the crispiest skin, use a heavy pan like cast iron and preheat it thoroughly. Pat the fish dry and season only the flesh side, not the skin.

When you place the fillets in the pan, press them gently for a few seconds to ensure full contact. Do not move them until the skin lifts easily—this ensures a perfect sear.

The miso butter sauce is the star. Grating the miso on a box grater creates light curls that melt quickly and evenly. If you do not have a box grater, mash the miso with the back of a spoon. Use unsalted butter to control the salt level, and taste the sauce before adding any extra salt, as miso is already salty.

Variations

• Black Cod Version: Substitute black cod for the sea bass. It has a similar high fat content and buttery texture. Sear skin-side down until crisp, then finish in the oven if needed. The miso butter pairs beautifully with black cod's rich flavor.
• Spicy Miso Twist: Add 1 teaspoon of sriracha or chili garlic sauce to the butter while basting. This adds a subtle heat that complements the savory miso and ginger. Adjust the amount to taste, and be cautious not to overpower the delicate fish.
• Vegetable Swap: Use broccolini or asparagus instead of bok choy. Cut the broccolini into long spears or trim the asparagus. Sear them in the pan after the fish, using the same butter and miso for a different green vegetable experience.
• Gluten-Free Option: This recipe is naturally gluten-free as long as the miso paste is certified gluten-free. Some miso contains barley, so check the label. Serve with rice or quinoa to keep the meal completely gluten-free.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.

Leftover sea bass can be stored in an airtight container in the refrigerator for up to 2 days. The skin will lose its crispness, but the fish remains moist.

Reheat gently in a skillet over low heat or in a 300°F (150°C) oven to avoid drying. The bok choy will soften further but still tastes good. Do not freeze cooked fish, as the texture will suffer.

The ginger and miso can be grated up to a day ahead and stored in the refrigerator. The bok choy can be halved and kept in a sealed bag in the fridge for a day. The fish should be seasoned and dried just before cooking to maintain crispness. The sesame seeds can be toasted ahead and kept in an airtight container.

Serving ideas

Serve the sea bass immediately after cooking, straight from the skillet for a rustic presentation. Spoon the miso butter over the fish and bok choy, and sprinkle with extra sesame seeds and scallions if desired.

A side of steamed rice or noodles would soak up the delicious sauce. This dish pairs well with a crisp white wine or a light beer.

For a complete meal, the bok choy acts as the vegetable, but you can add a simple cucumber salad or sautéed greens on the side. The richness of the miso butter calls for something bright and acidic to balance it.

A squeeze of lime or a splash of rice vinegar over the top is a nice touch, though not in the original recipe. Keep the plate elegant and simple.

Frequently asked questions

Recipe card

Crispy Miso Butter Sea Bass with Baby Bok Choy

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 4 Chilean sea bass fillets, skin on
• 4 baby bok choy, halved lengthwise
• 2 tbsp fresh ginger root, grated
• 3 tbsp white miso paste
• 4 tbsp unsalted butter
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• 1 tbsp neutral oil

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: fish, milk, soy, sesame

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

8 g

Fat

28 g

Fiber

2 g

Sugar

3 g

Sodium

700 mg

Automatic estimate from the ingredient list, not laboratory-verified.