Recipe information
Miso glazed seabass served with crab fried rice and cucumber slaw.
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Miso Glaze
Seabass
Crab Fried Rice
Cucumber Slaw
Miso Glaze Preparation
1. Make the Miso Glaze
In a bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, and sesame oil until smooth. Set aside.
Seabass Cooking
1. Prepare the Seabass
Preheat the oven to 400°F (200°C). Season the seabass fillets with salt and black pepper. Place them on a baking sheet lined with parchment paper.
2. Apply Miso Glaze
Brush the miso glaze over the seabass fillets generously. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
Crab Fried Rice Preparation
1. Cook the Fried Rice
In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add Rice and Crab
Push the garlic to the side, add the cooked rice, and stir-fry for 2-3 minutes. Then, add the crab meat, soy sauce, green onions, salt, and pepper. Stir until combined.
3. Scramble Eggs
Push the rice mixture to one side of the pan and crack the eggs into the empty space. Scramble the eggs until cooked, then mix into the rice.
Cucumber Slaw Preparation
1. Make Cucumber Slaw
In a bowl, combine the julienned cucumber and carrot. In a separate small bowl, whisk together the rice vinegar, sugar, sesame oil, and salt. Pour the dressing over the vegetables and toss to combine.