Recipe courtesy of Wolfgang Puck
Roasted Black Bass on Jasmine Rice, Miso Glaze and Seaweed Mao
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- Total: 6 hr 45 min
- Prep: 6 hr 15 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 457
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 8 g
- Sugar
- 18 g
- Protein
- 26 g
- Cholesterol
- 68 mg
- Sodium
- 979 mg
- Total: 6 hr 45 min
- Prep: 6 hr 15 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 457
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 8 g
- Sugar
- 18 g
- Protein
- 26 g
- Cholesterol
- 68 mg
- Sodium
- 979 mg
Ingredients
Directions
- In a small bowl, combine the miso, mirin, sugar, soy sauce, garlic, and ginger. Slowly stir in the sesame oil to make the miso glaze. Marinate the bass in the miso glaze for 5 to 6 hours, refrigerated.
- In a pot, combine rice and water and cook in rice cooker until done. Reserve and keep warm.
- Arrange the fish fillets on a roasting pan. Generously coat with the miso glaze, and discard the rest of the glaze. Bake in a preheated 500 degree F oven for about 10 minutes or until medium done.
- Preheat a deep fryer, or oil in a large pot to 360 degrees F. Place the seaweed mao in the fryer and fry for 30 seconds until crisp. Remove from the fryer and drain on a paper towel-lined plate. Garnish each fillet with the seaweed mao. Serve immediately.
- Place an iceberg lettuce cup on a dinner plate. Spoon about 1/2 cup of the jasmine rice in center, place a fillet on top and drizzle miso glaze from roasting pan over the rice.
