Honey Soy Sea Bass
Delicately seared sea bass glazed with a rich honey soy miso sauce, served over a bed of rice of choice with sautéed baby bok choy and a hint of baby greens. Sweet, savory, and umami-packed—every bite melts in your mouth.
INGREDIENTS
- 1/3 cup Sake
- 1/3 cup Mirin
- 1/3 Cup Miso Paste
- ¼ cup Honey
- 2 Tbs Soy Sauce
- 4 each 6oz Sea bass Fillet
- 1 tsp cornstarch
- 1 tsp water
- 4 cups Cooked Rice
- 8 each Baby Bok Choy cut in halves
INSTRUCTIONS
- Whisk together sake, mirin, miso paste, brown sugar, and soy sauce in a bowl.
- Place sea bass fillets in pan and pour marinade over fillets. Chill in the refrigerator for 3 hours. Hold half the marinade back for the Glaze.
- Pan-sear the seabass in a preheated skillet until the internal temperature of 145 degrees.
- Plate on top of Steamed Rice Bok Choy, Use extra marinade as sauce if desired. Garnish with Green Onions.
