How to Make Miso Glazed Sea Bass
- cook TIME 20 mins
- prep TIME 15 mins
- total TIME 35 mins
Ingredients (15)
- 20 oz skin-on boneless sea bass fillets
- 10 oz green beans tips trimmed
- 1 tsp cornstarch
- 1 tbsp garlic minced
- 1 tsp ginger finely minced
- 2 tbsp scallions chopped
- 2 fl oz water
- 2 1/2 tbsp canola oil divided to 1 tbsp, 1 tbsp and 1/2 tbsp
- 1/2 tbsp sesame oil
- 2 1/2 tbsp reduced-sodium soy sauce
- 1/2 tbsp red miso paste
- 2 tbsp cooking mirin
- 2 tsp brown sugar
- 1/2 tbsp unsalted roasted sesame seeds
- 3 1/4 cups cooked medium-grain rice
INSTRUCTIONS
PREP:
Clean the sea bass fillets: Run your fingertips along the length of each fillet to check for pin bones. If you come across any, pick them out with a pair of tweezers. Avoid rinsing the fish since the bacteria in perishable food may spread to other surfaces.
Clean and destring the green beans: Gently rinse the green beans under the faucet. Line them up on a cutting board. Use a sharpened knife to trim off both ends. You can divide them into smaller chunks to your liking.
Peel and mince the garlic: Remove the garlic cloves from the bulb. Trim off the tips. Use the side of a knife to press down and crush the cloves, then peel away the skin. Mince the garlic.
Mince the ginger: Wash the ginger under running water, then pat it dry. Use the round edge of a metal spoon to scrape off the skin. Chop it into thinner slices, then mince finely.
Cut the scallions: Use a sharpened knife to slice away the root end and the tough top part. Line the scallions on a cutting board and chop them into 1/4 to 1/2-inch chunks.
COOK:
Make the sauce: In a small mixing bowl, add 2 fl oz water, 2 1/2 tbsp reduced-sodium soy sauce, 1/2 tbsp sesame oil, 2 tbsp cooking mirin, 1/2 tbsp red miso paste, 2 tsp brown sugar, and 1 tsp cornstarch. Whisk vigorously until all the ingredients are well-blended.
Stir-fry green beans: Place a large shallow pan over medium heat. Pour 1 tbsp canola oil and 10 oz green beans into the pan, then sauté for 2 minutes. Remove the beans and set them aside.
Cook the sea bass fillets: Heat 1 tbsp canola oil in the same pan. Dip a pair of chopsticks into the oil. Once the tips sizzle, the oil is ready for frying. Place 20 oz sea bass fillets skin-side down and sear for 7 minutes. Flip and cook the other side for 3 more minutes, then remove from heat.
Sauté the aromatics with the sauce: Add 1/2 tbsp canola oil, 1 tsp ginger, and 1 tbsp garlic. Stir occasionally for 30 seconds, then lower the heat and pour in the sauce.
Combine the fillets and the sauce: Place the sea bass back into the pan. Use a wooden spoon to scoop and spread the sauce evenly onto the top of the fillets. Continue to cook them for 2 minutes, then remove from heat.
Serve: Transfer your desired portion onto a serving plate. Sprinkle on some roasted sesame seeds and chopped scallions. Enjoy with rice and green beans.
