Miso-Glazed Striped Bass with Shiso Cucumber Salad

Name: Miso-Glazed Striped Bass with Shiso Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons freshly grated ginger; 4 cloves garlic; 1/4 cup sweet white miso; 1/4 cup mirin; 2 tablespoons sesame oil; 2 tablespoons soy sauce; 1/4 cup dijon mustard; 3 tablespoons olive oil; 2 pounds U.S.-farmed striped bass, rinsed and patted dry; 2 medium or 4 small turnips, diced; 4 tablespoons plus 1 dash olive oil; 6 shiso leaves; 6 red radishes; 1 large cucumber, halved, seeded, and sliced 1/4 inch thick; 2 large handfuls mild lettuce; 2 tablespoons rice vinegar; Salt; Black sesame seeds (optional)

Servings: persons

2 tablespoons freshly grated ginger
4 cloves garlic
1/4 cup sweet white miso
1/4 cup mirin
2 tablespoons sesame oil
2 tablespoons soy sauce
1/4 cup dijon mustard
3 tablespoons olive oil
2 pounds U.S.-farmed striped bass, rinsed and patted dry
2 medium or 4 small turnips, diced
4 tablespoons plus 1 dash olive oil
6 shiso leaves
6 red radishes
1 large cucumber, halved, seeded, and sliced 1/4 inch thick
2 large handfuls mild lettuce
2 tablespoons rice vinegar
Salt
Black sesame seeds (optional)

1
Preheat the oven to 400F.
2
Blend all the marinade ingredients together in a blender.
3
Place the fish in a casserole dish.
4
Set aside 3 tablespoons of the marinade.
5
Cover the fish with the rest of the marinade and let sit in the refrigerator for 30 minutes.
6
Put the turnips in a shallow baking dish and toss with the reserved marinade and a dash of olive oil.
7
Cover and bake until they are tender, about 30 minutes.
8
Remove the turnips from the oven but keep them covered.
9
Julienne the shiso leaves and radishes and combine them in a large bowl.
10
Add the cucumbers, but do not toss them together.
11
Set the bowl aside in the refrigerator.
12
Heat an ovenproof skillet over medium heat.
13
Add 2 tablespoons of the olive oil and sear the fish skin side up, until well browned, about 4 minutes.
14
Baste the fish with the reserved marinade, then flip the fish and sear for 4 minutes on the second side.
15
The fish is done when it is opaque inside.
16
Add the lettuce, the remaining 2 tablespoons olive oil, the rice vinegar, and a dash of salt to the salad and toss.
17
To serve, put a scoop of turnips on each plate with a piece of fish and the salad.
18
Pour the cooking sauce over the fish and garnish with the sesame seeds, if desired.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons freshly grated ginger, 4 cloves garlic, 1/4 cup sweet white miso, 1/4 cup mirin, and more.

Yes, Miso-Glazed Striped Bass with Shiso Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!