Miso Glazed Chilean Sea Bass DN Recipe
Miso Ponzu Broth, Stir Fry Vegetables, Udon Noodles
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Ingredients
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Miso Glazed Chilean Sea Bass and Accompaniments
Method
Preparation Steps
Prepare the Miso Glaze
In a small bowl, mix together miso paste, ponzu sauce, honey, minced garlic, and grated ginger until well combined.
Marinate the Sea Bass
Brush the miso glaze over both sides of the Chilean sea bass fillets and let them marinate for at least 30 minutes.
Cook the Udon Noodles
Cook udon noodles according to package instructions. Drain and set aside.
Stir-Fry the Vegetables
In a large skillet or wok, heat vegetable oil over medium-high heat. Add sliced bell pepper, carrot, and broccoli florets. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
Add Sauce to Vegetables
Add soy sauce and sesame oil to the vegetables, continuing to stir-fry for another 2 minutes.
Cook the Sea Bass
In another skillet, heat a little vegetable oil over medium heat. Add the marinated sea bass fillets and cook for about 4-5 minutes on each side, or until they are cooked through and have a nice glaze.
Combine Noodles and Vegetables
Add the cooked udon noodles to the stir-fried vegetables, tossing to combine well. Cook for an additional 2 minutes.
Serve
Plate the udon noodle and vegetable mixture, top with the miso-glazed Chilean sea bass, and garnish with chopped green onions and sesame seeds.
