Sea Bass in Miso Coconut Sauce
- Tender sea bass fillets bathed in a silky miso coconut sauce with hints of ginger, garlic, and lime.
- A restaurant-quality Asian-inspired seafood dish that’s surprisingly simple to make at home.
- Perfect for special occasions or an elevated weeknight dinner.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Asian-Inspired
Ingredients
Scale
- 4 sea bass fillets (6 oz each), skin-on preferred
- 3 tablespoons white miso paste
- 1 cup full-fat coconut milk
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 1 tablespoon low-sodium soy sauce
- 3–4 stalks green onions, sliced
- Kosher salt, to taste
- ¼ cup fresh cilantro leaves (optional)
- ¼ teaspoon red chili flakes (optional)
- 1 teaspoon lime zest
- 1 teaspoon honey (optional)
- 1 tablespoon toasted sesame seeds
Instructions
- Pat dry sea bass fillets using paper towels and season lightly with kosher salt on both sides.
- Whisk together miso paste, coconut milk, soy sauce, grated ginger, minced garlic, lime juice, and optional honey until completely smooth.
- Heat sesame oil in a large skillet over medium heat until shimmering but not smoking.
- Place sea bass fillets skin-side down, pressing gently with a spatula for the first 30 seconds to prevent curling. Cook for 3-4 minutes until skin is golden and crispy.
- Gently flip each fillet using a thin spatula. The skin should release easily when properly seared.
- Pour the miso coconut sauce around (not directly on top of) the fillets and reduce heat to medium-low.
- Simmer gently until fish is opaque throughout and flakes easily, approximately 4-5 minutes. Internal temperature should reach 137°F (58°C).
- Spoon sauce over the fillets occasionally as they simmer. The sauce will thicken slightly as it reduces.
- Taste and adjust seasoning if needed, then remove from heat and let rest for 1 minute.
- Garnish with sliced green onions, optional cilantro, sesame seeds, and a final squeeze of lime juice before serving.
Notes
- For the crispiest skin, ensure the fish is completely dry before cooking.
- White miso paste provides the best balance of flavor for this dish, but yellow miso can work as a substitute.
- Serve with jasmine rice, coconut rice, or steamed vegetables to complete the meal.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 385
- Sugar: 2
- Sodium: 615
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 12
- Carbohydrates: 8
- Fiber: 1
- Protein: 28
- Cholesterol: 68
Keywords: Sea Bass in Miso Coconut Sauce, Miso Coconut Sauce, Sea Bass Recipe, Asian Fish Dish, Dinner Seafood