Miso Marinated Chilean Sea Bass with Coconut Scallion Risotto

Buttery Chilean Sea Bass paired with a creamy coconut risotto is the ultimate dinner.

Yield: 4 Servings

Miso Marinated Chilean Sea Bass with Coconut Scallion Risotto

Prep time: 24 HourCook time: 40 MinTotal time: 24 H & 40 M


Miso Marinated Chilean Sea Bass
  • 1/2 cup Sake (any clear sake you would drink)
  • 1/2 cup Mirin
  • 1/2 cup Granulated Sugar
  • 1/2 cup White Miso Paste
  • 4- 6 oz Chilean Sea Bass Filets, skin removed
Coconut Scallion Risotto
  • 2 TB Unsalted Butter
  • 1/2 cup Yellow Onion, finely diced
  • 2 Garlic Cloves, minced
  • 1 cup Arborio Rice
  • 1/2 cup White Wine (something light like Sauvignon Blanc)
  • 3 1/2 cups Chicken Stock (unsalted/low sodium)
  • 1 cup Coconut Cream, unsweetened
  • 1/2 cup Scallions, chopped
  • 1 TB Granulated Sugar
  • Kosher Salt, to taste


Miso Marinated Chilean Sea Bass
  1. Bring sake and Mirin to a boil in a small pot.
  2. Allow the alcohol in the sake to cook off (about 30 seconds or once you can no longer smell the sake).
  3. Add in miso paste and sugar and stir until the sugar has dissolved.
  4. Transfer marinade to a container and allow to cool completely.
  5. Add Chilean Sea Bass into the container with the marinade and sit in the fridge for 24 hours.
  6. Remove the fish from the container and season lightly with salt. (you don't need to dry off the fish from the marinade)
  7. Heat oven to 425F.
  8. Bring a nonstick pan to medium-high heat with a little avocado oil.
  9. Sear the fish on both sides until a dark caramel color has formed.
  10. Remove fish from the pan, place onto a tin foil lined sheet tray and finish cooking in the oven (about 7 minutes).
Coconut Scallion Risotto
  1. Heat chicken stock in a pot until it's simmering.
  2. Bring another pot to medium-low heat and add the butter.
  3. Sweat onions and garlic for a couple minutes.
  4. Add in rice and stir together with the onion and garlic.
  5. Add in wine and reduce until the liquid is just about absorbed.
  6. Ladle in about a cup of chicken stock at a time, stirring continuously, adding more chicken stock as the rice absorbs the liquid.
  7. Continue stirring and adding in stock for about 20 minutes until the rice is just about tender.
  8. Add in coconut cream and continue cooking for another 5 minutes until the rice is fully tender.
  9. Stir in sugar, scallions and season with salt to taste.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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