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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk the brown miso, brown sugar, orange juice, mirin, tamari, and sesame oil until smooth. Reserve the orange zest.
Coat both sea bass fillets evenly in the marinade. Cover and refrigerate at least 30 minutes.
Preheat the oven to 425F with a rack in the top position.
Let the extra marinade drip off the fillets.
Place the fillets skin-side down in a lightly oiled oven-safe pan over medium-high heat. Sear 1 to 2 minutes.
Transfer the pan to the top rack. Bake 8 minutes.
Switch the oven to broil. Cook 4 more minutes, until the top is caramelized and bubbling.
Optional: torch the top for extra caramelization.
In a small saucepan over medium heat, combine the rice vinegar, sugar, and salt.
Simmer, stirring, until the sugar dissolves and the sauce thickens.
Stir the reserved orange zest into the thickened sauce.
Drizzle over the cooked rice. Gently fold in the toasted sesame seeds.
Serve the sea bass over the orange sticky rice, with bok choy or spinach alongside if using.
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Let the extra marinade drip off before searing to prevent burning.
Reduce the vinegar sauce properly for a glazy, sticky coating on the rice.
Skin-on is not required. If the fillets have skin, sear skin-side down.
The marinade keeps covered in the fridge up to 3 days.
Can I use a different type of fish?
Yes, black cod, halibut, or salmon can be used. Adjust the bake time for thickness.
What can I use instead of mirin?
Use a splash of dry sherry or rice wine plus a pinch of sugar.
Is this recipe gluten-free?
Yes, if you use certified tamari.
How should I store leftovers?
Keep leftover fish and rice in separate airtight containers in the fridge up to 2 days.
Can I freeze the cooked sea bass?
Yes, cooked sea bass freezes up to 1 month but is best fresh.
