MISO GLAZED CHILEAN SEA BASS WITH BOK CHOY AND SHITAKE JASMINE RICE

MISO GLAZED CHILEAN SEA BASS WITH BOK CHOY AND SHITAKE JASMINE RICE

 

FISH:

¼ cup mirin

¼ cup sake

4 Tbs. white miso paste

3 Tbs. sugar

2-2 ½ lbs. Chilean sea bass (or other white fish such as cod, haddock, halibut, etc…)

1 Tbs. olive oil

 

SHITAKE RICE:

1 Tbs. olive oil

1 large onion, chopped

8 garlic cloves, chopped

1 lb. shitake mushroom caps, sliced (about 3 cups)

1 Tbs. soy sauce

1 Tbs. oyster sauce

½ tsp. salt

½ tsp. black pepper

1 cup Jasmine rice, cooked to package directions

 

8 bunches bok choy

2 tsp. olive oil

2 tsp. soy 

reserved marinade

 

Note – this is an easy recipe but the fish must marinade for 2 days for best results!

 

Combine the mirin, sake, and miso in a sauce pan and bring to a boil, whisking until smooth.  Add the sure and cook for 1 more minute whisking constantly until the sugar dissolves.  Let cool to room temperature.  Pat the fillets dry with paper towels and place it in a shallow baking dish.  Coat the filets completely on both sides with the cooled marinade.  Cover tightly with plastic wrap and refrigerate for 2 days.

 

Preheat oven to 400 degrees.

 

Heat the 1 tablespoon olive oil in a large frying pan.  Wipe the excess marinade off the fish and place the filets in the hot pan (reserve the excess marinade for cooking the bok choy).  Sear on each side for 2-3 minutes until dark golden, and caramelized.  Place the filets on a foil lined baking sheet and place in the oven for 5-10 minutes (depending on thickness) until just cooked through and a fork slides in and out of the center easily.  Remove and tent with foil to keep warm until ready to serve.

 

To make the rice, heat the oil in a large deep skillet and cook onions and garlic until soft and fragrant.  Add the mushrooms and continue cooking for 5 minutes until they are soft and most of the moisture is released.  Stir in the soy sauce, oyster sauce, salt and pepper and cook for 1 minute, stirring constantly.  Add the rice and stir until coated.  Flatten the rice to an even layer in the pan and let cook for 1 minute without stirring.  This will create a slightly crispy coating.  Toss again and keep warm until ready to plate.

 

Cut the bok choy into halves or quarters depending on the size.  Heat the olive a medium skillet over medium high heat until very hot.  Add the bok choy followed by soy sauce and toss to coat.  Add ¼ cup of the remaining miso marinade to the pan and toss again.  Cover and cook for 1-2 minutes until bulbs are crisp-tender, but the leaves are still bright green.

 

Serve ½ cup of rice topped with a miso filet and a couple of bok choy pieces on the side.

 

Go back for seconds.

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Seafood

© 2018 by PAMELA GELSOMINI, LLC