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

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 saucepan and bring to a boil, whisking until smooth.  Add the sugar 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 Note – the marinade will pop and spatter so watch your eyes! 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.