Miso Marinated Chilean Sea Bass Recipe

Cooking Instructions

1. 1

   Marinate the Sea Bass

   In a bowl, mix together miso paste, soy sauce, honey, rice vinegar, and sriracha. Place the Chilean sea bass fillets in the marinade and let them sit for at least 30 minutes.

2. 2

   Cook the Jasmine Rice

   In a saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for another 5 minutes.

3. 3

   Prepare the Broccolini

   In a pot of boiling salted water, blanch the broccolini for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

4. 4

   Pan-Seer the Sea Bass

   Heat olive oil in a skillet over medium-high heat. Remove the sea bass from the marinade and place in the skillet. Cook for about 4-5 minutes on each side or until the fish is golden brown and cooked through.

5. 5

   Combine Rice and Teriyaki Sauce

   Fluff the jasmine rice with a fork and stir in the teriyaki sauce. Mix well until evenly coated.

6. 6

   Serve

   Plate the teriyaki jasmine rice, top with the seared Chilean sea bass, and arrange the blanched broccolini on the side. Drizzle with additional sriracha if desired.