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Miso-Glazed Sea Bass with Asian Beans & Pickled Cucumber

Miso-Glazed Sea Bass with Asian Beans & Pickled Cucumber

Miso-Glazed Sea Bass with Asian Beans & Pickled Cucumber is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 240 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 9 %

Ingredients:

4 cup

cooked jasmine rice
1/2 cup

edamame
1/2 teaspoon

hot sauce
1/4 cup

mirin
1/2 cup

Miso Soybean Paste
some

pea shoots
some

peanut oil
some

pickled ginger
1/2 cup

rice vinegar
1/2 cup

snow peas
2 tablespoon

soy sauce
2 tablespoon

sugar
some

water
1/2 cup

yard long beans

Instructions:

  1. Add the miso to a small bowl, add water to the bowl?? 1 or 2 tablespoons at a time until a saucy, but still thick consistency is achieved.

  2. Place the sea bass and the ½ cup miso glaze in a zip-lock bag. Coat the fish evenly with the glaze, seal the bag and refrigerate for at least 4 hours or up to 24 hours.Just before cooking the fish, in a bowl, stir together the cucumber, radish, green onion, ¼ cup rice vinegar and 1 tablespoon sugar. Set aside.

  3. Heat a lightly oiled grill pan over medium-high heat until nearly smoking.

  4. Remove the fish from the marinade, letting excess drip off.

  5. Place the fish in the grill pan, and cook about 2 minutes until nice grill marks are achieved, turn the fish 90 degrees and cook on the same side another 2 to 3 minutes. Flip the fish over and repeat the procedure, cooking until the fish is just cooked through, but do not overcook.Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons miso glaze, mirin, remaining ¼ cup vinegar, remaining tablespoon sugar, soy sauce and hot sauce. Set aside.

  6. Heat a wok over high heat.

  7. Add about 1 tablespoon oil, coating the pan.

  8. Add snow peas, long beans and edamame and cook tossing often until al dente, about 3 minutes.

  9. Add the reserved miso, mirin, vinegar mixture. Toss well.

  10. Serve the beans on top of the rice and the fish on top of everything.

  11. Garnish with pickled ginger and sweet pea shoots if you like.

  12. Serve the picked cucumber and radish on the side.

Wine Pairing :

  • pinot grigio
  • gruener veltliner
  • pinot noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir.