Miso Glazed Sea Bass

Miso Glazed Sea Bass

with Dashi Broth

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Luscious sea bass meets classic Japanese flavors in this spin on a traditional dish. You’ll make a dashi broth, fragrant from the sea essences of flaked bonito and two types of seaweed. Full of “umami,” or savory flavor, the sea bass is glazed in rich miso and oven roasted till tender yet delectably moist. To accompany your fish, you’ll pan sear mushrooms and asparagus and complete your dish with a creamy and spicy togarashi mayonnaise.

  • Est. Cooking Time: 30 min
  • Allergens: Milk,Egg,Soy,Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Gris
  • IPA

INGREDIENTS:

  • Garlic Clove
  • Rice Wine Vinegar
  • Shiitake Mushrooms
  • Mirin Cooking Wine
  • Tamari Sauce
  • Butter
  • Green Onion
  • Togarashi Chili
  • Mirin Cooking Wine
  • Tamari Sauce
  • Asparagus
  • Kombu
  • White Miso Paste
  • Radishes
  • Wakame
  • Chilean Sea Bass Fillet
  • Fresh Ginger
  • Mayonnaise
  • Shallot
  • Bonito Flakes
  • 8x12 Plastic Bag
  • Lime

EQUIPMENT YOU'LL NEED:

  • Fine Mesh Strainer
  • Large Saute Pan
  • Medium Bowl
  • Medium Saucepot
  • Sheet Pan Lined with Foil
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Olive Oil

INGREDIENTS 411:

    Tips & Techniques:

    Exclusive video demonstrations of the skills you’ll need to bring this meal to life.