Heat It Up: Wok-Seared Miso Sea Bass
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Learn the art of the stir-fry with award-winning chef and cookbook author Ching-He Huang's newest collection of recipes. You'll bulk up your general knowledge of high-heat cooking, plus tips on techniques and grocery shopping, all while focusing on making healthy food, fast. This wok-seared miso sea bass doesn't miss the broiler.
This is a simple but very tasty meal, perfect with jasmine rice or on its own. You can use sustainable cod from Icelandic waters, but just cook for a little longer since it is meatier.
Heat It Up: Wok-Seared Miso Sea Bass
Focus on making healthy food, fast. This wok-seared miso sea bass doesn't miss the broiler. Crank up the heat and prepare to cook!
Prep Time
20
minutes
Cook Time
20
minutes
Servings
0
servings
Ingredients
- 1 tablespoon miso paste
- Knob of fresh ginger
- 2 7-ounce fillets sea bass
- 2 tablespoons canola oil
- 2 tablespoons mirin
- 1 tablespoon low-sodium light soy sauce
- juice of 1 lemon
- 1 tablespoon canola oil
- 1 red chili
- 4 fresh Shiitake mushrooms
- 7 ounces bok choy leaves
- 1 tablespoon low-sodium light soy sauce
Directions
- Put the miso paste into a small bowl, add a tablespoon of cold water, and whisk well, then stir in the grated ginger. Add the sea bass fillets and turn to coat in the mixture.
- Heat a wok over high heat until smoking and add 1 tablespoon canola oil. Add the chile and stir-fry for a few seconds to release its aroma. Add the fresh shiitake slices and toss for a few seconds, then add the bok choy leaves and toss for 1 minute. Season with the light soy sauce, then transfer to a serving plate and cover with foil.
- Wipe out the wok and return to the heat, then add the 2 tablespoons canola oil. Add the sea bass fillets, skin side down, and press down onto the fish to prevent the fillets from curling up. Cook for 1 to 2 minutes until the skin is crisp and the fish has turned opaque, then flip the fish over to brown the other side. Season with the mirin and light soy sauce, then take off the heat and place on top of the bok choy. Drizzle with the lemon juice and serve immediately.