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This Chilean Sea Bass Recipe is the buttery, restaurant worthy main that makes a weeknight feel fancy, with a sweet and savory Asian glaze that caramelizes under the broiler in under 15 minutes. I first made it for a special weekend dinner when I wanted to treat the family without the steakhouse price tag, and it vanished even faster than our asian marinated grilled shrimp skewers. One bite of that glossy, flaky fish and you will feel like a kitchen hero.
With just seven simple ingredients and one quick broil, you get tender, flaky Chilean sea bass coated in a glaze that tastes like your favorite Asian restaurant.
Chilean Sea Bass Recipe Quick Look
- 🕐 Prep Time: 8 minutes
- 🍴 Cook Time: 9 minutes
- ⏳ Total Time: 17 minutes
- 🍽 Serving: 4 servings
- ⚡ Calories: 304kcal
- 🌶 Flavor Profile: Sweet, savory, buttery Asian glaze
- ✋ Difficulty: Easy, ready even faster than our cod piccata
Quick Answer
To make this Chilean Sea Bass Recipe, pat the filets dry and place them on a sheet tray. Whisk together hoisin, soy sauce, honey, brown sugar, garlic powder, and rice vinegar, then brush the glaze all over the fish. Broil about 6 inches under high heat for 7 to 9 minutes until caramelized and the internal temperature reaches 140 to 145 degrees F.
Jump to:
- Chilean Sea Bass Recipe Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chilean Sea Bass Recipe
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chilean Sea Bass Recipe FAQs
- Other Recommended Seafood Recipes
- Asian Glazed Chilean Sea Bass Recipe
Why This Recipe Works
Click to see the technique science
- Broiling caramelizes the glaze fast. The high direct heat sets a glossy, sticky crust in just minutes.
- Hoisin is the flavor base. It brings sweet, salty, umami depth with no long marinade needed.
- Honey and brown sugar lacquer the fish. Their sugars caramelize for that restaurant style shine.
- Patting the fish dry matters. A dry surface lets the glaze cling and brown instead of steaming.
- Chilean sea bass is forgiving. Its high fat content keeps it buttery and moist even under the broiler.
Why You’ll Love This Recipe
- It tastes like a fancy restaurant dish but comes together in under 15 minutes.
- Just seven everyday ingredients and one sheet tray to clean.
- A fun way to branch out from our asian marinated grilled shrimp skewers.
Key Ingredients
- Chilean sea bass filets: A buttery, high fat white fish that stays moist and flaky.
- Hoisin sauce: The sweet, savory, umami backbone of the glaze.
- Soy sauce: Adds salty depth, just like in our chow mein with ramen noodles.
- Honey and brown sugar: Caramelize into that glossy, restaurant style lacquer.
- Rice vinegar and garlic powder: Brighten and round out the Asian glaze.
See recipe card for exact quantities.
Variations and Substitutions
- Add ginger: Fresh grated ginger deepens the Asian flavor.
- Make it spicy: Stir sriracha or chili garlic sauce into the glaze.
- Swap the fish: Try it with salmon, cod, or halibut.
- No hoisin: Use teriyaki or oyster sauce instead.
- More takeout at home: Try our better than takeout beef and broccoli.
How to Make Chilean Sea Bass Recipe
- Position the top oven rack about 6 inches under the broiler and preheat the broiler on high.
- Pat the Chilean sea bass filets dry with a paper towel and place them on a sheet tray.
- Whisk the hoisin, soy sauce, honey, brown sugar, garlic powder, and rice vinegar together in a small bowl until smooth.
- Brush the glaze all over the filets, coating them well.
- Broil for 7 to 9 minutes until caramelized, watching closely so they do not burn.
- The fish is done at an internal temperature of 140 to 145 degrees F. If it browns too fast, reduce the oven to 350 degrees F and bake to temp.
Recipe Tips & Tricks
- Watch it closely under the broiler, the sugars can burn fast.
- If it browns too quickly, drop the oven to 350 degrees F and bake to temp.
- Pat the fish very dry for the best caramelization.
- Use a thermometer and pull the fish at 140 to 145 degrees F.
- Line the tray with foil for easy cleanup of the sticky glaze.
- Serve right away while the glaze is glossy and the fish is hot.
Serving Ideas and Suggestions
Serve this Chilean Sea Bass Recipe over a bed of fluffy white or jasmine rice so it can soak up all that glossy glaze, with steamed broccoli or green beans on the side. A bowl of wonton soup makes a cozy starter for a restaurant style meal at home.
For a full Asian inspired spread, round it out with our chow mein with ramen noodles or fluffy egg foo young. The sweet, savory fish balances beautifully against those salty, savory sides.
Store any leftovers in an airtight container in the fridge for up to 2 days and reheat gently so the fish stays moist. It is a special main that feels fancy yet comes together faster than our cod piccata.
Chilean Sea Bass Recipe FAQs
Chilean sea bass is a buttery, high fat white fish (also called Patagonian toothfish) prized for its rich, moist texture. In this Chilean Sea Bass Recipe it stays flaky and tender even under the high heat of the broiler.
The fish in this Chilean Sea Bass Recipe is done when it reaches an internal temperature of 140 to 145 degrees F. Use an instant read thermometer and pull it right at that range so it stays moist.
Yes. If the glaze on your Chilean Sea Bass Recipe is browning too quickly under the broiler, reduce the oven to 350 degrees F and bake the filets until they reach 140 to 145 degrees F internally.
The glaze in this Chilean Sea Bass Recipe is sweet, savory, and umami rich, built from hoisin, soy sauce, honey, and brown sugar with a little garlic and rice vinegar to balance it. It tastes like your favorite Asian restaurant.
This Chilean Sea Bass Recipe is best served over white or jasmine rice with steamed broccoli or other vegetables. It also pairs beautifully with chow mein, egg foo young, or a light soup to start.
Store leftovers from this Chilean Sea Bass Recipe in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or the microwave so the fish does not dry out.
Other Recommended Seafood Recipes
If you make this Chilean Sea Bass Recipe, please leave a star rating and a comment below. I love hearing how it turned out, and it helps other readers find the recipe too!
Looking for more? Try these crispy Air Fryer Catfish Nuggets for another easy family favorite.
Asian Glazed Chilean Sea Bass Recipe
Ingredients
- 24 ounces Chilean sea bass filets
- 2 tablespoons hoisin sauce
- 1/2 tablespoon soy sauce
- 1/2 tablespoon honey
- 1/2 tablespoon light brown sugar packed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon rice wine vinegar
Instructions
- Position the top oven rack about 6 inches under the broiler.
- Preheat the broiler on high.
- Pat the Chilean sea bass filets dry with a paper towel and place them on a sheet tray.24 ounces Chilean sea bass filets
- Whisk together the hoisin, soy, honey, brown sugar, garlic powder, and vinegar in a small bowl.2 tablespoons hoisin sauce, 1/2 tablespoon soy sauce, 1/2 tablespoon honey, 1/2 tablespoon light brown sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon rice wine vinegar
- Brush the glaze all over the filets.
- Broil for 7-9 minutes; keep an eye on it so they don’t burn.
- The fish is ready when an internal temperature reaches 140-145°F. If your fish is browning too quickly, you can reduce the oven temperature to 350°F and bake the fish until it reaches the desired internal temperature.
Notes
- Pat dry: Use a paper towel to remove moisture from the fillets. This helps the glaze stick and not get watery.
- Room temperature: Let fish sit for about 10 minutes before cooking so it cooks more evenly.
- Watch that sauce: The sugar in the marinade can burn quickly on medium-high heat. If it starts to darken too much, lower heat or move your rack in the oven.
- Line with foil: Lining your baking sheet with aluminum foil can save you from a sticky clean-up.
- Measure your marinade: While it’s a simple recipe, keeping the ratio right ensures a balanced sweet-salty punch.
- Don’t overcook: The fish is done at around 140-145°F. Overcooking can kill the majority of the flavor and dryness will set in fast.
Nutrition
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