Yuzu Misoyaki Glazed Sea Bass

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    15 min show stopping fish dinner — here’s how to make it! Don’t worry, if you don’t have the sauce, I’ve included a sauce recipe below to sub with:


    • 2 servings of fish (sea bass or salmon both work)

    • 1.5 tbsps unsalted butter

    • 1 tsp sesame seeds

    • 1/2 tbsp dried roasted seaweed

    • 2 cloves of grated garlic

    • 1/2 inch knob of grated ginger

    • Pinch of salt

    • 1 packet of Omsom yuzu misoyaki sauce (if you’d like to try it, use this link and get 10% off with code ALICE10)

      • How to make this at home:

        • Ingredients:

          • 1/4 cup soy sauce, mirin, and sake

          • 1 tbsp white miso (can use red if that’s all you have)

          • 1 tbsp sugar

        • Instructions:

          • Bring the wet ingredients and sugar to a boil in a small saucepan, then add in miso paste

          • Turn heat down to simmer and whisk paste into the sauce until thoroughly mixed in and emulsified

          • You’ll know when it’s done when the sauce is thick enough to coat the back of a spoon

    • Handful of shimeji mushrooms + 1 diced garlic clove

    • Handful of choy sum


    • Clean fish and pat dry

    • Melt butter in a bowl, then mix in sesame seeds, seaweed, garlic, ginger, and pinch of salt.

    • Pop butter in the fridge for about 5 mins to let it firm up.

    • In the meantime, cut up the fish into portion size pieces and saute mushrooms till golden brown with a bit of garlic.

    • Once the butter is hardened, place fish onto a baking tray with a light coat of oil.

    • Use a spoon to scrape a thin layer of the butter and place that on top of the fish.

    • Bake fish at 400F for 8 mins. In the meantime, boil the choy sum in heavily salted water for 3 mins, then rinse in cold water to halt cooking process.

      • Boiling the veggies in salted water helps preserve their color but won’t add additional sodium to your meal, since we rinse them.

    • By now, your fish should be ready for the glaze. Add a light layer of the Omsom misoyaki glaze (or your own) then broil for 2-3 more mins until bubbling.

      • If you want to try Omsom, use this link and get 10% off with code ALICE10 (for a limited time)

    • Plate and enjoy with rice!