ROASTED BLACK BASS ON JASMINE RICE, MISO GLAZE AND SEAWEED MAO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roasted Black Bass on Jasmine Rice, Miso Glaze and Seaweed Mao image

Provided by Food Network

Categories     main-dish

Time 6h45m

Yield 4 servings

Number Of Ingredients 12

1/4 cup white miso
1/2 cup mirin
2 tablespoons sugar
1 tablespoon mushroom soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sesame oil
4 (3-ounce) black bass fillets
1 cup jasmine rice
1 1/4 cups water
4 iceberg lettuce cups
4 seaweed mao cups, optional

Steps:

  • 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.

There are no comments yet!