About Recipe:
This particular recipe requires you to use white miso paste that is much sweeter and milder than the dark versions. When you allow the sea bass to marinade in the miso, rice wine and mustard sauce it help to make the fish much more tender and taste more delicious.
Ingredients: - 4 Sea Bass Fillets each weighing About 140 to 170grams
- 6 Green Onions Trimmed
- 80ml White Miso Paste
- 3 Tablespoons Rice Vinegar
- 2 Tablespoons Japanese Rice Wine (Mirin)
- 2 Tablespoons Toasted Sesame Seeds
- 3 Teaspoons Sugar
- 2 Teaspoons Water
- 1 Garlic Clove Minced
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Soy Sauce
- Olive Oil
- Salt
- Freshly Ground Black Pepper
1. Whilst the barbecue is heating up in to a bowl mix together the water and mustard until they are mixed thoroughly.
2. Now into a small saucepan place the miso, vinegar, mirin, soy sauce, garlic, sugar and mustard mixture and place pan on to a medium heat. Whisk the mixture whilst heating until it turns smooth, this should take between 3 to 5 minutes to happen. Once the mixture has turned smooth remove from heat and brush the sauce over the fish and also brush the green onions with some olive oil. Sprinkle the fish and onions with salt and pepper to taste.
3. Now place the fish on to the barbecue grill which has been lightly oiled and cook on either side for 4 to 5 minutes or the flesh inside turns opaque in color.
4. Next you need to cook the fish for a further 2 minutes on either side and whilst this is happening you should place the green onions on the grill to cook as well.
You are now ready to remove the fish and onions from the barbecue to serve to your guests. Place each fish on a clean plate with the onions and a small amount of the miso sauce you have left over and sprinkle over some of the toasted sesame seeds.
2. Now into a small saucepan place the miso, vinegar, mirin, soy sauce, garlic, sugar and mustard mixture and place pan on to a medium heat. Whisk the mixture whilst heating until it turns smooth, this should take between 3 to 5 minutes to happen. Once the mixture has turned smooth remove from heat and brush the sauce over the fish and also brush the green onions with some olive oil. Sprinkle the fish and onions with salt and pepper to taste.
3. Now place the fish on to the barbecue grill which has been lightly oiled and cook on either side for 4 to 5 minutes or the flesh inside turns opaque in color.
4. Next you need to cook the fish for a further 2 minutes on either side and whilst this is happening you should place the green onions on the grill to cook as well.
You are now ready to remove the fish and onions from the barbecue to serve to your guests. Place each fish on a clean plate with the onions and a small amount of the miso sauce you have left over and sprinkle over some of the toasted sesame seeds.
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