MISO GLAZED SEA BASS WITH MUSHROOMS, BOK CHOY, AND PEA POSDS IN SAKE MISO BROTH

2057945E-33C0-4792-9F30-15250AD8E727_1_201_a

Seafood|Asian|Soups and Chowders

Ingredients

The Fish and Bok Choy:

¼ cup mirin

¼ cup sake

4 tablespoons white miso paste

3 tablespoons sugar

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

1 tablespoon olive oil

4 small heads of baby bok choy, cut in half (or 1 large head, chopped)

¼ cup of water

1 cup mung bean sprouts

The Broth:

1 tablespoon canola oil

6 cloves garlic, chopped

2 tablespoons fresh ginger root, peeled and minced

1 cup Japanese sake

1 ½ cups chicken stock

½ cup water

1 teaspoon sesame oil

1 teaspoon soy sauce

1 teaspoon salt

8 ounces shitake mushroom caps, sliced

½ cup scallions chopped, plus more for garnish

4 ounces pea pods, stringed

4 cups cooked sushi rice, cooked to package directions

2 teaspoons white and black sesame seeds

Instructions

Note – for best results the fish should marinade overnight or up to 3 days, so plan in advance.

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 overnight or for up to 3 days.

Preheat oven to 375 degrees.

Heat the 1 tablespoon olive oil in a large frying pan. Let the excess marinade drip 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 sake broth. Sear the fish 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.

Add the bok choy to the pan drippings from the fish and sear for 1 minute. Add the water and stir up any brown bits in the bottom of the pan. Cover the pan for 1-2 minutes allowing the bok choy to steam until crisp tender. Keep warm with the fish.

To make the broth, heat the canola oil in a large saucepan and cook the garlic and ginger for 2 minutes until fragrant. Add the sake, chicken stock, water, sesame oil, soy sauce, and salt. Bring the broth to a boil and add the mushrooms and all of the remaining miso marinade. Whisk until smooth. Reduce the heat to a very low boil and cook for 15-20 minutes. Add the scallions and pea pods 3 minutes before you are ready to serve.

To serve, pack about ½ cup of the sushi rice into a ramekin or measuring cup (coated with non-stick spray) and unmold in the bottom of a wide shallow bowl (like a pasta bowl). Place a couple pieces of the bok choy and several bean sprouts around the rice and then spoon the broth with veggies over the bok choy and around the rice. Top the rice with one portion of the fish and sprinkle the sesame seeds and more scallions over the top.