Chilean Sea Bass with Miso Butter Recipe
A silky Chilean sea bass paired with a savory miso butter, served alongside crisp king trumpet mushrooms, edamame, and fresh radish microgreens. The dish balances buttery richness with deep umami flavor for an elegant seafood dinner.
Recipe by meat.hanger· Structured by ReelsMeals
From: TikTok(view original)
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Cooking context
50 min estimated total time for 2 servings.
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Ingredients
- Chilean sea bass
- fish skin
- salt
- sugar
- butter
- miso paste
- seasoning sauce
- mirin
- king trumpet mushrooms
- edamame
- radish microgreens
Instructions
- 1Separate the skin from the Chilean sea bass and place the skin on a rack; dehydrate it in a low‑heat oven or dehydrator for six hours until completely dry.
- 2Mix equal parts salt and sugar (e.g., 1 tablespoon each) and rub the mixture over the flesh side of the sea bass; let it dry‑cure for 15 minutes, then rinse off the cure and pat the fish dry. Refrigerate uncovered overnight to allow the surface to dry completely.
- 3Heat oil in a deep‑fat fryer or heavy pot to 350°F (347°F). Fry the dehydrated fish skin for 30–45 seconds, or until it puffs up and turns light golden and crispy; remove and drain on paper towels, then set aside as chips.
- 4While the fish skin chips cool, melt the butter in a small saucepan over low heat. Stir in miso paste, seasoning sauce, and mirin, whisking until the mixture is smooth and glossy; keep warm.
- 5Preheat a skillet or grill pan over medium‑high heat. Pat the sea bass dry, season lightly with salt, and sear skin‑side down for 3–4 minutes until a golden crust forms. Flip and cook the flesh side for another 2–3 minutes, or until the interior reaches 130°F (129°F) for medium‑rare.
- 6Plate the cooked sea bass, spoon the warm miso butter over the top, and arrange the king trumpet mushrooms, edamame, and radish microgreens around the fish. Serve with the crispy fish‑skin chips on the side.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rinse and dry after curing
After rubbing the salt‑sugar cure, rinse the sea bass, pat it dry, then refrigerate uncovered overnight.
Quick fry fish skin
Fry the dehydrated fish skin for 30–45 seconds until it puffs up and turns light golden and crispy.
Keep miso butter warm
After whisking butter with miso paste, seasoning sauce, and mirin, keep the mixture warm in the saucepan until serving.
Cool chips before plating
Allow the fried fish‑skin chips to cool on paper towels before arranging them on the plate.
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Frequently asked questions
- How long does it take to make Chilean Sea Bass with Miso Butter and Crispy Fish Skin Chips?
- About 50 minutes in total: 30 minutes of prep and 20 minutes of cooking.
- How many servings does this Chilean Sea Bass with Miso Butter and Crispy Fish Skin Chips recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chilean Sea Bass with Miso Butter and Crispy Fish Skin Chips recipe come from?
- It was shared by meat.hanger on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.