This dish demonstrates fusion of Japanese and Western techniques. Miso glaze caramelizes beautifully.
Ingredients
- 4 Chilean sea bass fillets
- Miso glaze: white miso, mirin, sake, sugar
- Baby bok choy
- Ginger, sesame seeds
Method
Make miso glaze, marinate fish overnight. Broil until glaze caramelizes. Serve over sautéed bok choy with ginger.