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1
In a small bowl combine the miso powder with 1 tablespoon of hot water to form a paste.
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2
Warm the honey in a microwavable bowl for approximately 1 minute or until hot (be careful, as it can burn quickly).
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3
Add the honey to the miso mixture.
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4
Put the fish into a resealable plastic bag and add the honey mixture.
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5
Seal the bag and refrigerate for up to 4 hours.
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6
Bring a large saucepan of salted water to a boil over medium heat.
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7
Add the Chinese long beans and blanch until tender, but not overcooked.
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8
Shock the beans in iced water, to stop the cooking and maintain their color.
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9
Drain and dry the long beans and either chop into 4 to 6-inch segments or form circles by wrapping the beans around themselves.
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10
In a large skillet add the grapeseed oil and heat until smoking hot.
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11
Remove the fish from the marinade and sear in hot skillet until the flesh has an opaque color, about 3 to 4 minutes.
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12
Remove the fish from the pan to a large plate and reserve.
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13
For the sauce, using the same skillet, over medium heat, add the onion and saute until translucent, then add the chicken stock, ginger and lemongrass and simmer for 10 minutes.
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14
Remove from heat and strain the liquid, discarding the solids.
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15
Return the liquid to a clean skillet, over medium heat.
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16
Add the raisins and reduce the liquid by half its volume.
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17
Stir in the butter cubes and whisk until the sauce thickens.
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18
Remove from heat and allow to rest until needed.
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19
Heat a little grapeseed oil in a medium skillet, over medium heat, and add the long bean circles or strips and saute until golden brown.
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20
To serve, arrange 2 long bean circles in the middle of each plate.
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21
Top the beans with a fish fillet and drizzle with the sauce.
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22
Garnish with cilantro and lemon.
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23
Cook's Note: to make this dish extra special, you could make a horseradish relish to go on top.
