I really enjoy trying new dishes and flavours. I have had some fails where the flavours don’t work or an Asian product I have bought which tastes really funky. Miso however is one of the ingredients that has stayed in the fridge. It has a subtle sweet, savoury and salty flavour. As it is so tasty to make the marinade I just added a bit of fish stock to loosen up the paste and not to overpower the sea bass. For some reason fried rice is always seen as really unhealthy I think they add lots of oil in a take away but I find a splash of groundnut is enough which keeps this dish nice, healthy and full of yummy flavours.
Ingredients (serves 2)
- 2 Sea Bass Fillets
- 2 tbsp white miso paste
- 200ml of fish stock
- 1 shallot, peeled and finely chopped
- Thumb piece of ginger, peeled and sliced into batons
- 3 spring onions, white part only sliced
- 200g white rice, cooked to packet instructions (I always use rick steins method)
- Small bunch of coriander, chopped
- Groundnut oil for frying
- Mix the miso paste and fish stock together. Set aside to cool. Once cooled add the sea bass fillets, cover with cling film and leave in the fridge to marinate for at least 30 minutes.
- Cook the rice drain and rinse. Lay out in a single layer and leave to cool.
- Once your ready to cook, heat a glug of groundnut or vegetable oil in a frying pan or wok over a medium high heat. Add the shallots and stir fry for a minute. Add in the ginger and spring onions and cook for another minute. Tip in the rice and stir fry for 5 minutes stirring occasionally.
- While the rice is stir frying heat another frying pan with a drizzle of groundnut oil over a medium heat, add the sea bass skin side down, reserving the marinade. Cook for 3 minutes. Flip the fish cook for a minute then turn off the heat add the reserved marinade to the pan to warm through.
- To finish the rice, stir through the coriander. Share the rice between 2 serving bowls. Top with the fish fillets and drizzle over the sauce. Enjoy. 😊