Preparation

• Make the marinade. Start by mixing the miso paste, sugar, soy sauce and rice vinegar in a bowl. Whisk that together until it looks like a smooth paste.
• Marinate the fish. Take the chilean sea bass and slather it with the miso mixture marinade. Make sure to coat the fillets on both sides and edges, and everywhere.
• Now let the fish marinate in the refrigerator for at least 30 minutes or up to overnight.
• Prepare the baking pan. You can use a baking sheet pan with a rack, or use a regular baking sheet lined with foil. Avoid using parchment paper with the broil.
• Cook the fish. Preheat the oven's broiler to the highest setting. Place the sheet pan about 8 inches from the heat source, so basically on the first rack.
• Broil the fish until golden brown with the top caramelized, and the fish flakes easily.
• Garnish & serve right away with a sprinkle with chilli, sesame seeds, green onions, or a squeeze of citrus for brightness.
• You can use our popular Chili Oil Recipe for another level of flavor. You'll notice more notes of garlic and ginger with that.