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Miso Chili Lime Sea Bass

Miso Chili Lime Sea Bass: A Zesty Seafood Delight at Home

Miso Chili Lime Sea Bass boasts bold flavors and textures, combining flaky fish, rich coconut rice, and zesty pickled scallions for an extraordinary meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Seafood
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickled Scallions
  • 4 scallions Scallions Adds a tangy crunch; substitute with green onions if needed.
  • 1/2 cup Rice Vinegar Provides acidity essential for pickling; apple cider vinegar can be used for a similar taste.
  • 1 tablespoon Sugar Balances the tanginess in pickles and sauce; honey or agave can work as substitutes.
  • 1 teaspoon Mustard Seeds Adds depth and a hint of spiciness; you can omit or use black pepper instead.
  • 1/2 teaspoon Salt Enhances flavors throughout the dish; kosher or sea salt is ideal.
For the Rice & Fish
  • 1 cup Jasmine Rice Delivers fragrance and sweetness as the base; basmati rice can be a great alternative.
  • 1 cup Coconut Milk Creates a creamy texture for the rice; almond milk can be used, but it may affect creaminess.
  • 4 fillets Chilean Sea Bass Main protein with a flaky texture; substitute with firm white fish like cod or halibut.
  • 2 tablespoons Olive Oil Adds flavor for cooking; avocado oil is a higher smoke point option.
For the Sauce
  • 1 medium Onion Provides an aromatic base; use shallots for a milder flavor.
  • 2 cloves Garlic Essential for flavor; freshly minced is best, but garlic powder can suffice in a pinch.
  • 1 whole Thai Chili Adds heat to the sauce; swap with jalapeño for a milder kick.
  • 3 tablespoons White Miso The key flavor component; red miso can be a deeper flavor substitute.
  • 1/2 cup Coconut Cream Thickens the sauce and adds richness; use cream from the top of coconut milk if needed.
  • 2 tablespoons Mirin Adds sweetness and acidity; a splash of rice vinegar with sugar can replace this.
  • 1 tablespoon Chili Oil Adds flavor and heat; optional, but highly recommended; sesame oil can also work.
  • 1 whole Lime Provides fresh brightness; substitute with lemon for a different twist.
For the Vegetables
  • 2 cups Baby Bok Choy Adds a nutritious green element; spinach or any leafy green can work as substitutes.

Equipment

  • Bowl
  • Pot
  • Skillet
  • oven
  • Pan

Method
 

Pickled Scallions Preparation
  1. In a bowl, combine boiling water, rice vinegar, sugar, mustard seeds, and salt. Add the sliced scallions and let them sit for 30 minutes to absorb the tangy flavors.
Coconut Rice Preparation
  1. Rinse the jasmine rice under cold water, then mix it in a pot with coconut milk, water, and salt. Bring to a boil, cover, and simmer for 15-20 minutes until the liquid is fully absorbed and the rice is fluffy.
Roast Sea Bass
  1. Drizzle olive oil over the Chilean sea bass, season it with salt and pepper, then place it in a preheated oven at 425°F. Roast for 12-15 minutes until the fish is flaky and cooked through.
Miso Chili Lime Sauce Preparation
  1. In a skillet, sauté diced onion, minced garlic, and chopped Thai chili in olive oil until fragrant. Stir in white miso, then pour in coconut cream, mirin, and sugar. Simmer for 7-8 minutes until the sauce thickens slightly.
Sear Bok Choy
  1. Heat a pan with a little olive oil, then sear halved baby bok choy for 7-8 minutes or until they are tender. Season with salt and pepper to enhance their flavor.
Assembly and Serving
  1. On a plate, place the roasted sea bass, generously pour the miso chili lime sauce on top, and garnish with pickled scallions. Serve alongside the creamy coconut rice and sautéed bok choy for a full meal.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 42gProtein: 30gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 1000mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 150IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Optional: Drizzle with extra chili oil for an added kick before serving. Always choose the freshest Chilean sea bass for best flavor and texture.

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