Miso Marinated Chilean Seabass Recipe
Forbidden black rice, carrot-cucumber salad, red curry-coconut broth
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Ingredients
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Miso Marinade for Seabass
Forbidden Black Rice
Carrot-Cucumber Salad
Red Curry-Coconut Broth
Method
Miso Marinade for Seabass
- 1
Prepare the Marinade
In a bowl, mix together the miso paste, soy sauce, mirin, and sesame oil until well combined.
- 2
Marinate the Seabass
Place the Chilean seabass fillets in a shallow dish and pour the marinade over the fish. Ensure that each fillet is well coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.
Cook Forbidden Black Rice
- 3
Rinse the Rice
Thoroughly rinse 1 cup of forbidden black rice under cold water until the water runs clear.
- 4
Prepare Carrot-Cucumber Salad
- 5
Slice the Vegetables
Julienne the carrot and cucumber into thin strips. Place them in a large bowl.
- 6
Make the Dressing
In a small bowl, whisk together rice vinegar, honey, and salt.
- 7
Combine Salad
Pour the dressing over the carrot and cucumber strips. Toss gently to combine. Sprinkle sesame seeds on top just before serving.
Prepare Red Curry-Coconut Broth
- 8
Combine Ingredients
In a saucepan, combine the coconut milk, red curry paste, and vegetable broth over medium heat. Stir until the curry paste is fully dissolved.
- 9
Finish the Broth
Bring to a gentle simmer and add lime juice. Taste and adjust seasoning as needed. Remove from heat and stir in fresh cilantro.
Cook the Seabass
- 10
Cook the Fish
Preheat a grill or non-stick skillet over medium-high heat. Remove the seabass from the marinade and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork.
