Miso Glazed Sea Bass with Dashi Broth

00:35:00

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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Ingredients
- Serves 2 +
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2 tablespoon Mirin
8 ounce Asparagus
2 tablespoon Unsalted Butter
2 Chilean Sea Bass Fillet
1 clove Garlic
0.5 ounce Fresh Ginger
1/2 Lime
1 tablespoon Mayonnaise
6 ounce Shiitake Mushroom
2 Scallion
1 Shallot
1 tablespoon White Miso Paste
2 Radish
1/4 cup Tamari Soy Sauce
2 tablespoon Tamari Soy Sauce
1 piece Kombu
1/4 cup Seaweed
1 1/2 cup Bonito Flakes
1 tablespoon Togarashi Chili
1/4 cup Rice Vinegar
1 tablespoon Oil
Directions HIDE IMAGES
STEP 1
Preheat oven to 500 degrees F (260 degrees C).
STEP 2
Remove stems from Shiitake Mushroom (6 ounce) and discard. Slice into quarter inch thick pieces, and set aside.
STEP 3
Remove touch ends of Asparagus (8 ounce) and discard ends.
STEP 4
Quarter Shallot (1) and Fresh Ginger (1/2 ounce), and reserve for dashi preparation.
STEP 5
Thinly slice Scallion (2) 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 tablespoon), and White Miso Paste (1 tablespoon). 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 tablespoon) and Togarashi Chili (1 tablespoon) 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 cup), Seaweed (1/4 cup), Kombu (1 piece), ginger , shallot, Garlic (1 clove), Rice Vinegar (1/4 cup), Tamari Soy Sauce (2 tablespoon), and Mirin (1 tablespoon). 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 tablespoon) 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 tablespoon) and cook for 2 minutes.
STEP 20
Add Unsalted Butter (1 tablespoon) 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 Radish (2) 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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