Wednesday, 11 June 2014

Baked Sea Bass with Ginger, Garlic and Miso Rice

This was really simple but I think I have fallen in love with sea bass. This just worked perfectly, the fish was meltingly tender and the flavours were fantastic. I loved the addition of the radishes, not only did it use up my glut but they were lovely in this dish. I think I definitely prefer cooked to raw radishes.

Baked Sea Bass with Ginger, Garlic and Miso Rice
(from Bangers and Mash)
(Serves 4)

2 tsp sesame oil
4 sea bass fillets
thumb-size piece of fresh ginger, peeled and finely chopped
3 garlic cloves, peeled and crushed
4 radishes, trimmed and finely sliced
5 spring onions, trimmed and finely sliced
2 tbsp fish sauce
juice 2 limes
1 tbsp light soy sauce
large handful coriander, roughly chopped
miso soup paste
250g Basmati rice

Preheat oven to 200°C.

Tear off sheets of foil, large enough for the fillets.

Drizzle a little sesame oil onto the foil before placing the fish on it, skin side down. Pull up the sides of the foil around the fish and toss in the ginger, garlic, radish and spring onion. Pour in the fish sauce, lime juice, soy sauce and finally sprinkle with the fresh coriander.

Close up the foil parcel and scrunch so that there are no gaps. Place on a baking tray and bake in the oven for 20 mins.

Cook your rice in your usual way, but instead of using plain water, make up a cup of miso soup according to the packet instructions, and cook the rice in this. Serve the fish on top of the rice.

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