Chilean Sea Bass Recipe
Pan seared miso glazed bass with togorashi risotto, grilled broccolini, fried won-tons and mango salsa
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Ingredients
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Chilean Sea Bass
Togarashi Risotto
Grilled Broccolini
Fried Won-Tons
Mango Salsa
Method
Chilean Sea Bass
- 1
Prepare the Marinade
In a small bowl, mix together the miso paste, soy sauce, honey, sesame oil, salt, and black pepper until well combined.
- 2
Marinate the Fish
Place the Chilean sea bass fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes in the refrigerator.
- 3
Togarashi Risotto
- 4
Sauté the Aromatics
In a large saucepan, heat 1 tablespoon of butter over medium heat. Add the shallots and garlic, cooking until fragrant and translucent (about 2-3 minutes).
- 5
- 6
Add Liquid Gradually
Pour in the white wine, stirring until absorbed. Gradually add the chicken broth, one ladle at a time, stirring constantly until each addition is absorbed before adding more. This should take about 18-20 minutes.
- 7
Finish the Risotto
Once the rice is creamy and al dente, stir in the togarashi spice mix, Parmesan cheese, and remaining butter. Mix well and season with salt and pepper to taste.
Grilled Broccolini
- 8
- 9
Grill the Broccolini
Grill the broccolini for about 4-5 minutes, turning occasionally until tender and slightly charred.
Fried Won-Tons
- 10
Heat the Oil
In a deep pan or fryer, heat the vegetable oil to 350°F (175°C).
- 11
Fry the Won-Tons
Fry the won-ton wrappers in batches until golden brown and crisp, about 2-3 minutes. Remove and drain on paper towels.
