Miso White Fish in Miso Broth

Friends, I don’t know what to do with myself. I can’t remember the time when I was not stressing about making a wedding cake.

I no longer have to spend time researching frosting techniques.

There are no more weekends filled with cake practice runs.

My cake store trips are no more.

Now what?

Playing with my food. That’s what.

And here is one of the fruits of my playing labor.

You will need…

4 pieces sea bass fillets, or other white fish (about 6 ounces each) preferably with skin removed but if you can’t find it without skin that is fine too

4 tablespoons red miso

3 green onions, finely chopped

2 tablespoons ginger, finely minced

2 tablespoons sesame oil

2 tablespoons vegetable oil

2 tablespoons cilantro, roughly chopped

Start by laying out your fish on a plate and patting them dry.

Then, combine the miso, green onions, ginger and sesame oil in a small bowl and whisk them together.

Spread the miso ginger mixture over one side of the fish and put it in the fridge to marinate for 1 to 3 hours.

When the fish has marinated, heat the vegetable oil in a large skillet over medium heat.

After the oil is nice and hot, place the fish in the pan marinated side down.

Sear the fish for about 3 minutes and flip it.

Continue cooking the fish until it is opaque and cooked through.

When the fish is cooked through, remove from the heat and sprinkle with the cilantro and serve.

If your fish has skin still, now would be the time to remove it. Since you have seared the fish well, the skin should just peel off.

If you want to get really fancy, ladle about ½ cup of the shitake miso soup over it and voila!

Love and Beer Floats

Angela