Roasted Black Bass On Jasmine Rice Miso Glaze And Seaweed Mao Recipes

Steps:

• To make the dashi (Japanese soup stock): Combine the water, kelp, and bonito flakes in a 4-quart saucepan and place over medium-low heat. Allow the water to slowly come to a simmer; this should take about 10 minutes. Turn off the heat immediately just as the stock reaches a boil. Let the stock sit for 1 to 2 minutes and then strain out the solids. Reserve 2 quarts of the dashi to use in the future as a base for soups and stews (it will keep for 1 week in the refrigerator or frozen for several months), and the remaining quart to prepare the miso soup.
• Pour the dashi into a wok and place over medium heat. Whisk the miso into the dashi, stirring until smooth. Toss in the mushrooms.
• Lightly coat the bottom of a 12-inch bamboo steamer with non-stick cooking spray. Season both sides of the fish fillets with salt and pepper; lay them side by side in the steamer, skin-side up. Cut the ginger lengthwise in strips and put it on top of the fish so the flavor can permeate; put the cilantro on top. Nestle the bok choy in the steamer, side by side, and cover with the bamboo lid. Set the steamer inside the wok, and steam for 15 to 20 minutes until the fish is cooked. Carefully remove the bamboo steamer and add the udon noodles and green onions into the soup. Cook for 1 minute or until the noodles are tender.
• To serve: Ladle the miso soup into 2 wide shallow bowls, scoop the noodles into the soup and lay the bok choy and fish on top of that. Garnish with more cilantro and sprinkle lightly with the chili-sesame salt and serve.

Steps:

• Saute onion, fennel, garlic, ginger, red chili flakes in blended oil. Add konbu sheets and deglaze with mirin. Reduce for 5 minutes. Add rice vinegar, stock, soy, bonito flakes and simmer. Strain ingredients until all liquid is drained. In a large mixing bowl, place miso and begin to drizzle liquid (as if making a vinaigrette). When reached consistency, add yuzu to desired flavor (this process can be achieved in a blender too).

Steps:

• Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
• Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions and basil and serve.
• *Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets.

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6
• In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.
• Lay the vegetables in a roasting dish, drizzle the miso glaze over the veg, then give the vegetables a good toss so that they are all coated.
• Scatter the fresh thyme over the veg and a small sprinkling of sea salt then place into the hot oven for about 45 minutes.
• When the vegetables are almost ready, prepare the sea bass by scoring the skin of the fillets with a sharp knife five or six times. Season with a little salt and pepper.
• Heat a little coconut oil in a frying pan and place the sea bass in the pan, skin side down, to fry over a medium heat until the skin is crisp and brown. Flip over and cook for a further 2 minutes.
• Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.

Steps:

• Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
• On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
• In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
• Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

Steps:

• Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
• Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
• Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
• Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with a reusable baking mat or parchment paper.
• In a small bowl, stir together the butter, miso, ginger, garlic, and sesame oil. Set aside.
• Arrange the potatoes on the prepared baking sheet. Season with salt and pepper and drizzle with ½ tablespoon sunflower oil. Toss to coat.
• Roast the potatoes until tender, 10-12 minutes.
• While the potatoes roast, sear the sea bass. Pat each fillet dry with a clean kitchen towel or paper towel and season on both sides with salt and pepper.
• Heat 2 tablespoons of sunflower oil in a medium skillet over medium-high heat. Once the oil is nearly smoking, add the sea bass, skin-side down, and cook until the skin is crispy, 3-4 minutes. Flip and sear the other side until golden brown, about 3 minutes. Remove the fish from the pan.
• Remove the potatoes from the oven, leaving the oven on. Move the potatoes to a quarter of the pan. Place the fish, skin-side down, on the other quarter and spread the bok choy on the empty half. Brush the miso butter over each fish fillet, then flip and brush more on the skin side. Drizzle the remaining ½ tablespoon sunflower oil over the bok choy and season with salt and pepper. Toss to coat.
• Return the baking sheet to the oven and bake until the fish is completely opaque and just cooked through, 8-10 minutes. The internal temperature should reach 145°F (63°C).
• Divide the fish, potatoes, and bok choy between 2 plates. Garnish with sesame seeds and serve immediately.
• Enjoy!

Steps:

• Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
• Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
• Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
• Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.