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RECIPE
21 INGREDIENTS 23 STEPS 35min

Miso Glazed Sea Bass with Dashi Broth

4.4
5 Ratings
Luscious sea bass meets classic Japanese flavors in this spin on a traditional dish. The sea bass is glazed in rich miso and oven roasted till tender yet delectably moist.
Miso Glazed Sea Bass with Dashi Broth Recipe | SideChef
Luscious sea bass meets classic Japanese flavors in this spin on a traditional dish. The sea bass is glazed in rich miso and oven roasted till tender yet delectably moist.
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At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
35min
Total Time
$7.15
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2 Tbsp
Mirin
1 2/3 cups
2
Chilean Sea Bass Fillet
1 clove
1/2
1 Tbsp
Mayonnaise
1 3/4 cups
Shiitake Mushrooms
1 bunch
Scallions
2 scallions per 2 servings
1
Shallot
1 bunch
Radishes
2 radishes per 2 servings
1/4 cup
Tamari Soy Sauce
2 Tbsp
Tamari Soy Sauce
1 piece
Kombu
1/4 cup
Seaweed
1 1/2 cups
Bonito Flakes
1 Tbsp
Togarashi Chili
1/4 cup
Rice Vinegar
1 Tbsp
Oil
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Nutrition Per Serving

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CALORIES
449
FAT
27.5 g
PROTEIN
41.7 g
CARBS
38.2 g

Cooking Instructions

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Step 1
Preheat oven to 500 degrees F (260 degrees C).
Step 2
Remove stems from Shiitake Mushrooms (1 3/4 cups) and discard. Slice into quarter inch thick pieces, and set aside.
Step 3
Remove touch ends of Asparagus (1 2/3 cups) and discard ends.
Step 4
Quarter Shallot (1) and Fresh Ginger (2 Tbsp) , and reserve for dashi preparation.
Step 5
Thinly slice Scallions (1 bunch) on the bias, and reserve for garnish.
Step 6
Cut radishes into thin slices. Stack slices and then slice into thin matchsticks. Hold for garnish with green onions.
Step 7
In a medium bowl, combine Tamari Soy Sauce (1/4 cup) , Mirin (1 Tbsp) , and White Miso Paste (1 Tbsp) . Whisk until smooth.
Step 8
Pat Chilean Sea Bass Fillet (2) dry with paper towels and slice each fillet in half across to create four even pieces. Place in plastic bag.
Step 9
Add marinade to bag and gently massage to coat fish. Set aside.
Step 10
Juice Lime (1/2) into a small bowl. Whisk the Mayonnaise (1 Tbsp) and Togarashi Chili (1 Tbsp) until well combined. Place in refrigerator until plating.
Step 11
In a medium saucepan over medium heat, bring four cups of water to a boil.
Step 12
Stir in Bonito Flakes (1 1/2 cups) , Seaweed (1/4 cup) , Kombu (1 piece) , ginger , shallot, Garlic (1 clove) , Rice Vinegar (1/4 cup) , Tamari Soy Sauce (2 Tbsp) , and Mirin (1 Tbsp) . Simmer for 10 minutes.
Step 13
Decrease heat to medium low and simmer for an additional 10 minutes to allow flavors to blend.
Step 14
When finished, remove from heat, strain broth into a bowl, discard solids, place broth back into pot and hold warm until plating.
Step 15
Remove fish from marinade and place on foil lined sheet pan. Drizzle remaining marinade over each piece of fish and discard bag.
Step 16
Roast in the oven for 8 minutes until fillets are fork tender and caramelized. Remove from oven and hold until plating.
Step 17
While fish is roasting, heat Oil (1 Tbsp) over medium heat in a large saute pan.
Step 18
Add shiitake mushrooms and a half teaspoon salt and cook for three minutes, stirring often.
Step 19
Remove mushrooms from pan. To the same pan, add half a teaspoon oil and asparagus with Unsalted Butter (1 Tbsp) and cook for 2 minutes.
Step 20
Add Unsalted Butter (1 Tbsp) and cook for one minute. Remove from heat and hold for plating.
Step 21
In two shallow bowls, arrange asparagus in a single layer. Spoon mushrooms over the asparagus. Stack two pieces of sea bass and place over mushrooms. Place a small dollop of togarashi mayonnaise on top of sea bass.
Step 22
Garnish with Radishes (1 bunch) and sliced green onions. Pour a quarter cup of dashi around the bottom of the bowl carefully. Serve extra broth on the side.
Step 23
Serve and enjoy!

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4.4
5 Ratings
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Nutrition Per Serving
Calories
449
% Daily Value*
Fat
27.5 g
35%
Saturated Fat
8.5 g
42%
Trans Fat
0.0 g
--
Cholesterol
87.9 mg
29%
Carbohydrates
38.2 g
14%
Fiber
11.4 g
41%
Sugars
19.9 g
--
Protein
41.7 g
83%
Sodium
3556.1 mg
155%
Vitamin D
0.3 µg
2%
Calcium
168.7 mg
13%
Iron
6.4 mg
36%
Potassium
1443.1 mg
31%
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