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Grilled Miso-Glazed Sea Bass with Japanese Cucumber Salad

Grilled Miso-Glazed Sea Bass with Japanese Cucumber Salad

Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4
Mirin is a sweet cooking wine made by fermenting glutinous rice and sugar. Low in alcohol, mirin is an important ingredient in Japanese cuisine. The pale gold and syrupy wine adds a rich flavor and translucent sheen to dressings, sauces, grilled foods and simmered dishes.


  • 4 sea bass fillets, each 4 oz.
  • 1/2 cup plus 2 Tbs. red miso glaze with yuzu
  • 1 large English (hothouse) cucumber, thinly
  • 1/4 daikon radish, peeled and grated
  • 2 green onions, both white and light green
      portions, thinly sliced diagonally
  • 1/4 cup mirin
  • 1/4 cup rice vinegar
  • 1 Tbs. sugar
  • 2 Tbs. soy sauce
  • Dash of hot sauce


Place the sea bass and the 1/2 cup miso glaze in a sealable plastic bag. Coat the fish evenly with the glaze, seal the bag and refrigerate for at least 4 hours or up to 24 hours.

Just before cooking the fish, in a bowl, stir together the cucumber, radish and green onions. Set aside.

Preheat an electric panini press to high heat according to the manufacturer'sinstructions. Remove the fish from the marinade. Place the fish on the preheated panini press, close the lid and cook until the fish is firm to the touch and the glaze is caramelized, 2 to 4 minutes.

Meanwhile, in a small bowl, whisk together the mirin, vinegar, sugar, soy sauce and hot sauce. Add to the cucumber salad and toss to combine. Brush the top of the fish fillets with the 2 Tbs. miso glaze and transfer to a warmed platter. Serve immediately with the cucumber salad. Serves 4.
Williams-Sonoma Kitchen.