Roasted Black Bass on Jasmine Rice, Miso Glaze and Seaweed Mao

1. 1

   In a small bowl, combine the miso, mirin, sugar, soy sauce, garlic, and ginger.

2. 2

   Slowly stir in the sesame oil to make the miso glaze.

3. 3

   Marinate the bass in the miso glaze for 5 to 6 hours, refrigerated.

4. 4

   In a pot, combine rice and water and cook in rice cooker until done.

5. 5

   Reserve and keep warm.

6. 6

   Arrange the fish fillets on a roasting pan.

7. 7

   Generously coat with the miso glaze, and discard the rest of the glaze.

8. 8

   Bake in a preheated 500 degree F oven for about 10 minutes or until medium done.

9. 9

   Preheat a deep fryer, or oil in a large pot to 360 degrees F. Place the seaweed mao in the fryer and fry for 30 seconds until crisp.

10. 10

    Remove from the fryer and drain on a paper towel-lined plate.

11. 11

    Garnish each fillet with the seaweed mao.

12. 12

    Serve immediately.

13. 13

    Place an iceberg lettuce cup on a dinner plate.

14. 14

    Spoon about 1/2 cup of the jasmine rice in center, place a fillet on top and drizzle miso glaze from roasting pan over the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.