In a mixing bowl, combine the white miso paste, mirin, sake, ginger juice, and palm sugar. Whisk until smooth and well combined.
Place the sea bass fillets in a shallow dish and pour the miso glaze over them. Ensure each piece is generously coated. Cover and let marinate in the refrigerator for at least 30 minutes.
Preheat your oven to 400°F (200°C) or prepare your grill.
If using an oven, line a baking tray with parchment paper. Place the marinated sea bass on the tray and bake for about 12-15 minutes, or until opaque and flakes easily. If grilling, cook for about 6-7 minutes on each side, brushing with additional glaze.
Once cooked, let the sea bass rest for a couple of minutes. Serve with your favorite sides and enjoy!
