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Miso Chili Lime Sea Bass

Course Main Course
Cuisine Japanese
Keyword seafood
Total Time 1 hour
Servings 8
Author Cherry on My Sundae


Pickled scallions

  • 10 scallions sliced
  • ¼ cup boiling water
  • ¼ cup rice vinegar
  • 2 tablespoon granulated sugar
  • ½ teaspoon mustard seeds
  • ¼ teaspoon salt

Coconut rice

  • 2 cups jasmine rice
  • 1 14-ounce can coconut milk
  • 1 ½ cups water
  • ¼ teaspoon salt

Miso chili lime sea bass

  • 2 lb sea bass
  • 3 tablespoon oil divided
  • ¼ small onion chopped
  • 3 cloves garlic minced
  • 2 Thai chilies chopped
  • 2 tablespoon white miso
  • 14 ounces coconut cream
  • 2 tablespoon mirin
  • 1 teaspoon granulated sugar
  • 1 teaspoon chili oil
  • juice and zest of 1 lime
  • salt and pepper

Remaining ingredients

  • 1 tablespoon oil
  • 1 lb baby bok choy halved
  • salt and pepper


  • Preheat oven to 425 degrees F.
  • Make the pickled onions. Combine the boiling water with rice vinegar, sugar, mustard seeds, and salt, stirring to dissolved. Add the sliced scallions and let sit for 30 minutes.
  • Meanwhile, make the coconut rice. Wash the jasmine rice until the water runs clear. Drain the rice and combine it with the coconut milk, water, and salt in a large pot. Bring to a boil over high heat, cover the pot, and reduce the heat to low. Continue to simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork and keep warm.
  • Drizzle 2 tablespoon oil on the sea bass and season with salt and pepper. Lay the fish on a sheet pan and roast in the oven for 12-15 minutes or until the fish flakes easily. Remove from the oven.
  • Prepare the miso chili lime sauce. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add the onion, garlic, and Thai chilies and saute until softened, about 3-4 minutes. Add the miso, stirring to combine.
  • Add the coconut cream, mirin, and sugar to the pan. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring frequently. Add the chili oil, lime zest, and juice. Season the sauce with salt and pepper and keep warm.
  • Heat 1 tablespoon oil in a large saute pan. Cook the baby bok choy until seared and the thick stems are softened, about 5-6 minutes. Season with salt and pepper.
  • Plate the fish on plates and spoon the miso chili lime sauce on top. Top with the pickled onions and serve with the coconut rice and seared bok choy.