The recipe is really simple and the result is fantastic. Sea Bass doesn’t give off any fishy smell or taste. It’s velvety smooth and creamy and if not overcooked, absolutely delicious.
To prep your sauce have the following ingredients ready:
2 teaspoons of tap water
1 teaspoon Dijon mustard
1/3 cup miso paste (fermented soybean paste)
3 tablespoons rice wine vinegar
2 tablespoons mirin
4 teaspoons white sugar
1 teaspoon light soy sauce
In a small sauce pan, whisk up the mustard and the water and when smooth add the rest of the ingredients above. Turn up the burner to medium heat and stir it until its a smooth creamy sauce. You can prep the sauce a day in advance but in truth, it’s so quick and easy you don’t need any time at all to whip this up.
I set up the Big Green Egg for indirect heat (plate setter in) and stabilised at 425F. Just before putting the fish fillets on, I dropped in a few Apple wood chips for a hint of smoke. I then placed the fish on an oiled rack that sat on top of the grid. As the egg does a wonderful job of cooking from all sides, by elevating the fillets, you don’t need to flip them at all. Saves you from breaking up the fillets mid way through the cook! I set the timer for 17 minutes and when all was said and done…the fish was perfect! Moist, flakey and really tasty!
I rested the fish for about 5 minutes, not that it needed it but because I still needed to grill up the green onions. Have a bunch chopped up and then put them on the flat top griddle with a drop or two of olive oil. They’re done in about 2 minutes. Set your fish onto a platter, spoon some sauce over the top and add your grilled green onions and a few toasted black and white sesame seeds for good measure.
We served up a lentil/feta salad with the Sea Bass and we scored another great result!
Enjoy this recipe and let us know how you get along!
Overall Heather Rating: 9/10 (the salad wasn’t perfect!)