14/03/11
Finding Nemo?
This Christmas Forget Fowl and Fink Fish! Isabel took her boyfriend on the ‘How to Cook Fish’ cookery class as an early pressie, in the hope he might want to cook dinner for in future…
After ‘fondling’ the fish, checking out the colour of its gills and learning that a great fish shouldn’t actually smell too much like fish at all, they produced some fabulous tasty fishy dishes.
Try this great fish recipe at home…
Miso Seabass
This scrumptious, marinated, miso seabass recipe is is absolutely delicious! Marinated in miso and white wine, the seabass is saturated in the unique, fragrant, flavors, giving it an “Out of this world” taste. If you prefer, and weather permits, you can BBQ this quick, easy seabass recipe, and may we suggest serving it with a nice hot, steaming baked potato and side salad.
This scrumptious, marinated, miso seabass recipe is is absolutely delicious! Marinated in miso and white wine, the seabass is saturated in the unique, fragrant, flavors, giving it an “Out of this world” taste. If you prefer, and weather permits, you can BBQ this quick, easy seabass recipe, and may we suggest serving it with a nice hot, steaming baked potato and side salad.
Cook Time: 30 mins
Servings: 4
Main Ingredient: Seabass, Miso
Ingredients to make Miso Seabass
5 tbsp each of shiro miso (Japanese white miso)
5 tbsp sugar.
4 Seabass Fillets (1 1/2 inch thick)
3-4 tbsp of cooking wine to make a paste with the consistency of cake batter.
**If the paste is too thick, add a few drops of water.
Directions to make Miso Seabass
Step 1:
Spread the miso paste mixture all over 1½” thick pieces of seabass, place in a plastic bag or covered container and let marinate in the refrigerator anywhere from overnight to 3 days.
Step 2:
When ready to cook, completely rinse the paste off, pat the fish dry, and bake in a 350F oven for about 30 minutes or until the fish flakes easily with a fork.
