Miso-Glazed Chilean Sea Bass with Wok Vegetables
ai
Cuisine: Asian
Categories: Vegetarian & Seafood
This recipe combines the rich umami flavor of miso-glazed Chilean sea bass with the vibrant and crunchy wok vegetables. The sea bass is tender and flaky with a sticky-sweet glaze, while the colorful vegetables add freshness and texture to the dish.
Difficulty: MEDIUM
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serving Size: Serves 4
Ingredients:
- 4 Chilean sea bass fillets
- 1/4 cup white miso paste
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sugar snap peas
- 1 cup sliced shiitake mushrooms
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Sesame seeds for garnish
Directions:
- In a small bowl, whisk together miso paste, soy sauce, mirin, honey, and sesame oil to make the glaze.
- Season the sea bass fillets with salt and pepper, then brush the glaze on top of each fillet.
- Preheat the oven to 400°F (200°C).
- Heat vegetable oil in a wok over high heat. Add garlic and ginger, and stir-fry for 1 minute.
- Add the bell peppers, sugar snap peas, and shiitake mushrooms to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Place the glazed sea bass fillets on a baking sheet and bake for 12-15 minutes until fish is cooked through.
- Serve the miso-glazed sea bass with wok vegetables on a platter, garnished with sesame seeds.
- Enjoy your delicious Miso-Glazed Chilean Sea Bass with Wok Vegetables!