Roasted Black Bass On Jasmine Rice With Miso Glaze Recipe - Cooking Index
Roasted Black Bass On Jasmine Rice With Miso Glaze Recipe - Cooking Index
When I think of fresh flavors and fluffy rice this is the dish that springs to mind. A great mixture of all of my favorite Asian flavors, served on cups of iceburg lettuce to make a great meal. Feel free to use other fish if black bass is not in season. Freshness is the only thing that matters.
Type: Fish| 1/4 cup | 59ml | White miso |
| 1/2 cup | 118ml | Mirin |
| 2 tablespoons | 30ml | Sugar |
| 1 tablespoon | 15ml | Mushroom soy sauce |
| 1 teaspoon | 5ml | Minced garlic |
| 1 teaspoon | 5ml | Minced ginger |
| 1 tablespoon | 15ml | Sesame oil |
| 4 | Black bass fillets - (3 oz ea) | |
| 1 cup | 160g / 5.6oz | Jasmine rice |
| 1 1/4 cups | 296ml | Water |
| 4 | Iceberg lettuce cups |
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, around 20 minutes. 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 oven for about 10 minutes or until medium done.
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.
This recipe yields 4 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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