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Best Mirin Glazed Chilean Sea Bass Recipe from TOP CHEF


Chilean Sea Bass is actually Patagonian toothfish...any questions as to how it got its name?


How do I Know it is Really Sea Bass?

This TOP CHEF recipe hooks you by putting Sea Bass on the menu. While trying to decipher the nomenclature surrounding certain varieties of oily, firm white-fish is enough to cause one to just give up seafood all together-- the fact that it is so dang delicious and good for us will keep us swimming right back to the market to get more.

To help you in your search for the seafood you long for, here is a cheat sheet so you have Top Chef knowledge when making any Sea Bass request of your fishmonger or supermarket counter clerk.

  • Sea Bass: One of the most common bass you will find in the fish market. It is harvested off of the East Coast (USA) and has become a self sustaining food item through fish farming.
  • Striped Bass: Also caught off of the East Coast, though many states have banned commercial fishing of the Striped Bass. You are more likely to find a fresher farmed Striped Bass in the market than wild one.
  • European Bass:Most commonly found in the Mediterranean; referred to as loup de mer ("sea wolf") in France and branzino in Italy.
  • Chilean Sea Bass: Not a true sea bass at all. This fish is actually known as the Patagonian toothfish. (see picture at right)
  • Escolar:A deep-water fish that lives in more tropical and temperate climates. Not a sea bass but rather a snake mackerel, escolar is on occasion called "white tuna."


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Japanese Market Mirin Isle


What is Mirin, and why are you putting it on my Chilean Sea Bass?

When considering making this Chilean Sea Bass recipe, you will find that mirin is one of the main flavor components. You may be asking what the heck is mirin?Let me ease your culinary worries because it's not as weird as you may think, and you may well have used it several times without even knowing it. How can this be? It's because Mirin is the true name for rice wine. It has a very low-alcohol content, while bringing you sweet flavors of glutinous rice, from which it is made. This golden ingredient is essential in the Japanese kitchen, adding its sweetness and flavor to many dishes, sauces and glazes. You will find it in a few supermarkets on the gourmet or international isle, but you will always find it in every Japanese market.



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Putting Chilean Sea Bass and Mirin Together in a Most Delightful Way!

Finding a dish that is simple and delicate yet full of culinary flavor and texture is every cooks dream. Simple and tasty, does it get any better?The Mirin-Glazed Sea Bass recipe from TOP CHEF season 1 contestant Tiffany is the definition of this quest! provided here for your making is the recipe in all of its lovely culinary beauty—Enjoy the ease and flavor this Chilean Sea Bass entrée brings to your home kitchen, TOP CHEF style!

What you will need

  • 6 tablespoons of Mirin
  • ¼ cup white miso paste
  • ¼ cup teriyaki sauce
  • ¼ cup shaoxing wine (Named for the region from which this style of drinkable rice wine is from-it is simply a traditional Chinese fermented and drinkable rice wine-one of the more famous varieties frequently used in finer recipes) .
  • Two 6-ounce fillets of Chilean Sea Bass
  • 1 tablespoon veggie oil (No EVOO— olive oil, you need a higher smoke point than olive oil offers)
  • 2 fresh purple shiso sprigs (for garnish)
  • 2 fresh salad burnet sprigs (for garnish)
  1. Using a bowl large enough to put the Chilean Sea Bass into, mix the mirin, miso paste, teriyaki sauce, and shaoxing. Place the fish fillets in the sauce and refrigerate overnight—or, no less than 4 hours.
  2. Heat a medium skillet or suaté pan over medium-high add the oil as the pan gets warm. Remove the Chilean Sea Bass from the marinade, wipe off the excess and pat the fillets dry. Put the Sea Bass in the hot pan and cook, WITHOUT TURNING, for 3 minutes, or until browned on the bottom and just cooked through—the fillet should flake easily when nudged with a fork; reduce the heat to medium if the Sea Bass seems to be browning too quickly.
  3. Place the Sea Bass on serving dishes and garnish with the purple shiso and salad burnet sprigs. Serve immediately while hot.

Mirin Glazed Chilean Sea Bass Top Chef, Tiffany Faison cooking at Straight Wharf in Nantucket in 2006

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Outside Rocca in Boston, MA. where Tiffany is cooking away in the kitchen.

Outside Rocca in Boston, MA. where Tiffany is cooking away in the kitchen.

TOP CHEF TIFFANY FAISON Is the Creator Of This Chilean Sea Bass Recipe

If ever a contestant showed up to win TOP CHEF, it had to be Tiffany Faison. She was the runner-up behind winner Harold Dieterle, but her intense determination and powerful desire to succeed made Tiffany a stand-out contestant in the first season of the Bravo television series. She proudly operated as an out lesbian, and delivered several winning dishes proven by her 3 wins in elimination challenges and 1 quickfire round; all very tough trophies to acquire. "I am a nice person, but I don't think that's what I came here to prove. I came here to prove I can cook." She states during a 2006 interview. She may have started the contest as a dark horse, but it soon became apparent that she is a supremely talented competitor.

Age: 30

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Hometown: Boston MA.

Profession: Chef at Rocca , Boston, Ma., and Chef Owner (of her first restaurant in San Francisco) Tiffani Faison's Rocca

Culinary Education: Self-taught

Her Philosophy: Keep it simple, clean and elegant

"The culinary world doesn't really celebrate women yet, and that hardens many people in this industry. Tiffany watches out for herself, and there's nothing wrong with that. It obviously took her a long way."—Katie Lee Joel, season 1 host

Be sure to vote up "TOP CHEF 4 - Mirin Glazed Chilean Sea Bass" after making your Comments!

India Arnold (author) from Northern, California on September 05, 2010:

PDH~ I love sea bass, it is a bit pricy but if you are up for a "top chef recipe" on a special occasion this is the one to cook! Thank you for the comments, I am grateful you stopped by.


prettydarkhorse from US on September 05, 2010:

Tiffany Faison rocks, hhmmm, sea bass is little bit expensive but a good tasting one, Yummy, Maita

Susan K. Earl from North Central Texas on September 01, 2010:

I've never tried sea bass, but your recipe sounds delicious! I will have to try it out soon because I know my husband will love it. Thanks for sharing!

Tony from At the Gemba on September 01, 2010:

I just ate parrot fish in a very similar style, it was very tasty.

India Arnold (author) from Northern, California on September 01, 2010:

Jane@CM~Thank you for the read! I hope you enjoy the sea bass.

Wendy Krick~Thanks for the read. Appreciate the support!


Jane@CM on September 01, 2010:

Excellent read on Tiffany and the recipe for Mirin Glazed Sea Bass. I had not seen sea bass in the stores until we moved out here! Now I know how to cook it!

Wendy Henderson from Cape Coral on September 01, 2010:

Okay, now I'm hungry. Great hub.

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