Miso-glazed sea bass

Serves 6 Starters and mains

Inspired by one of the most popular dishes in Oceania Cruises’ Asian-fusion speciality restaurant, Red Ginger, this recipe calls for a flavourful sweet-and-savoury glaze

Advertisement

Method

In a heatproof bowl, combine the miso paste, palm sugar, sake and mirin. Bring some water to a simmer in a pan just large enough to take the bowl without the bowl touching the water, then place the bowl over the pan. As the mixture heats, whisk until the sugar and miso melt and the mixture is smooth. Do not allow the mixture to boil. Remove from the heat and let cool completely.

Put the fish in a large airtight plastic bag, pour in the marinade, press out any excess air and seal the bag, making sure the marinade is evenly distributed over the fillets. Put in the fridge for 1 to 2 hours, removing it around 1 hour before ready to cook.

Preheat the oven to 200C/180C F/Gas 6.

Arrange the fish fillets in a single layer in an ovenproof dish, leaving space between the fillets. Pour in enough of the marinade to reach a quarter of the way up the sides of the fillets.

Bake in the oven until the fish is cooked and the sauce caramelises. Serve with lime wedges and the rice, if using, or present wrapped in a banana or other leaf used for serving food.