Buttery Miso-Soy-Sake Marinated Chilean Sea Bass, Charred Bok Choy, & Silky Somen Noodles
Buttery Miso-Soy-Sake Marinated Chilean Sea Bass, Charred Bok Choy, & Silky Somen Noodles in a comforting Miso Chicken Broth kicked up with Japanese Spicy Chili Garlic Crisp & Shichimi Togarashi Spice.
Add a dollop of Caviar to elevate your final dish.
6 SERVINGS (Or 3 for My Very Hungry Friends)
FISH
20 oz. thick cut, skin on Chilean Sea Bass Fillets (cut into six 4 oz. portions)
4 TBSP white miso paste
3 TBSP brown sugar
2 TBSP light soy sauce
1 TBSP sesame oil
1.5 cups sake
Combine all marinade ingredients & mix well. Marinate fish in refrigerator for 1 hour or longer.
FISH: Bake for 15 minutes total (turn twice, 5 minutes per side, then 5 minutes skin side up) in a 425F oven. For the last two minutes, broil skin side up.
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NOODLES: cook 6 bunches of dry Somen according to package instructions (takes about 5 minutes). Drain & rinse.
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SOUP: Combine 10 cups water & 6 tsp chicken bouillon powder, 1 TBSP white miso paste & dash of white vinegar.
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BOKCHOY: lightly oil a frying pan & place cut greens flat side down on pan for 4 minutes or until slightly charred. Season to taste with a little S & P.
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PLATING: Noodles down first, followed by veggie, then the fish on top. Sprinkle some Shichimi Togarashi spice & drizzle some Japanese Style Chili Garlic Crisp & Oil over it. Add broth. Top with Caviar & spicy Microgreens
Enjoy!
Recipe & Photo Credit SundayDinnerDiary
