Lunch · Japanese · 10 min
Miso-Glazed European Sea Bass with Jasmine Rice and Garlic-Wilted Snow Peas
- Calories
- 750
- Protein
- 59g
- Carbs
- 87g
- Fat
- 21g
Ingredients
- 214.5 g European Sea Bass (Bronzini), skin-on fillet
- 70.6 g Jasmine Rice, dry
- 150 g Snow Peas, fresh
- 10 g Garlic, minced
- 25 g White Miso Paste
- 20 ml Mirin (sweet rice wine)
Method
- 01Rinse the jasmine rice under cold water until the water runs clear. Cook in a rice cooker or pot with 1.25 cups of water until fluffy.
- 02Whisk the white miso and mirin together in a small bowl to create a smooth glaze.
- 03Pat the sea bass fillets completely dry. Brush the skin-side and flesh generously with the miso glaze.
- 04Preheat the oven to 400°F (200°C). Place the sea bass on a parchment-lined tray, skin-side up. Bake for 10-12 minutes until the edges of the glaze are caramelized and golden, and the fish flakes easily with a fork.
- 05While the fish roasts, heat a pan over medium-high heat. Add a splash of water, then toss in the snow peas and minced garlic. Sauté quickly for 2 minutes until the peas are bright green and crisp-tender.
- 06Plate the fish alongside a mound of jasmine rice and the garlicky snow peas. Spoon any remaining pan juices from the fish over the rice.
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