Miso Glazed Chilean Sea Bass with Mashed Potatoes and Sautéed Spinach
种義仁 Ethan Chung cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A restaurant-quality meal featuring buttery Chilean sea bass marinated in a sweet and savory red miso glaze, served alongside creamy Parmesan mashed potatoes and garlic-sauteed baby spinach.
- Time
- 5 hours 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Sesame, dairy, soy, fish, and alcohol
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Miso Glazed Sea Bass
- 140 g
- 80 g
- 35 g
- 25 g
Mashed Potatoes
- 800 g
- 55 g
- 120 g
- 20 g
Sautéed Spinach
- 9 g
- 14 g
Weights are estimates. Together, the ingredients weigh about 2.27 kg before cooking, which is about 570 g per serving.
Steps
Prepare the marinade by whisking together the red miso, mirin, water, and sugar in a bowl until smooth.
Place the Chilean sea bass fillets in a shallow dish or bag and cover with the miso marinade. Marinate in the refrigerator for at least 5 hours, or preferably overnight for best flavor.
Wash and peel the potatoes. Dice them into uniform chunks.
Place the potatoes in a pot of water and bring to a boil. Cook until the potatoes are soft and easily pierced with a fork.
Drain the potatoes and return them to the pot. Add butter, salt, pepper, and Parmesan cheese.
Mash the potatoes, gradually adding milk until the mixture is smooth and 'glued together'. Set aside and keep warm.
Preheat your oven to a high temperature (around 400°F (200 °C) / 200°C (400 °F)) to roast the fish.
Remove the fish from the marinade and place on a baking sheet. Roast in the oven until the fish is cooked through and the miso glaze has caramelized into a deep, dark brown (it may look burnt, but it is the sugar in the miso caramelizing).
While the fish is roasting, mince the garlic. Heat a pan with a little oil and sauté the garlic until fragrant.
Add the baby spinach and a pinch of salt to the pan. Cook until the spinach shrinks and wilts, about 5 minutes.
Drizzle the spinach with sesame oil just before removing from the heat.
Plate a generous scoop of mashed potatoes, a side of sautéed spinach, and top with a thick piece of the miso glazed sea bass.
Notes
The dark color on the fish is intended; it is the caramelization of the miso and sugar. Marinating overnight is highly recommended for the best flavor penetration into the sea bass.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 643
- Protein
- 45 g
- Carbs
- 64 g
- Fat
- 23 g
- Fiber
- 8 g
Where the calories come from
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