This dish is great for when you have friends or family round, its sure to impress!
Ingredients:
1 tbsp white miso paste
1 tsp plus 1 tbsp mirin (Japanese rice vinegar)
1 tsp honey
2 sea bass fillets
oil
ginger, a thumb-sized piece, peeled and cut into matchsticks
2 tbsp kecap manis (sweet soy sauce)
150g pak choi or tat soi
red chilli finely chopped to serve
steamed rice to serve
Method: Number of Servings 2 / Prep Time 15 Minutes – Cook Time 20 Minutes
1. Heat the grill to high. Mix the miso, 1 tsp mirin and honey. Season the sea bass fillets with salt and brush over the miso mix, then put onto an oiled baking sheet.
2. Heat another 1 tbsp mirin, ginger and kecap manis in a small pan until bubbling and thickened.
3. Steam or boil the greens until tender. Put the sea bass under the grill for 2-3 minutes, or until the fish is cooked through and caramelised around the edges.
4. Drizzle the ginger sauce over the greens, serve with the sea bass and steamed rice and scatter with red chilli
Nutritional Information Per Serving:
