This month’s recipe comes to you from Oceania Cruises.
Mix sake & mirin in a heavy-based non-reactive
saucepan, bring to the boil, and continue to
boil for 2-3 minutes to allow the alcohol to
evaporate. Stir in sugar with a wooden spoon
until dissolved, then slowly mix in the miso
paste and soy sauce a little at a time.
Cook over medium heat, stirring constantly so
as not to let the mixture burn, for 10-15 minutes.
Strain mixture through a sieve to remove lumps,
allow to cool and then chill until quite cold.
Place the fish in a non-reactive container, pour a
good splash of Miso mixture over each fillet and
leave to marinate for a minimum of three hours
and up to two days in the refrigerator.
When ready to cook the fish, preheat a hot grill
or the oven to 200°C.
Place the fillets in the grill pan or on a non-stick
baking sheet and cook under the grill or in
preheated oven for 10-12 minutes, turning once
if grilling, until cooked through and golden on
the outside.
Place one hoba leaf on each serving dish, place
the sea bass in the middle of the leaf with a little
extra miso. Fold each end of leaf over the top of
the sea bass and secure with the peg.
Ingredients
• 4 sea bass fillets, each about 125g, still with
skin but any pin bones removed
• 1/3 cup sake
• 1/3 cup mirin (sweet Japanese rice wine)*
• 1/3 cup light yellow miso (fermented soybean
paste)*
• 3 tablespoons (packed) brown sugar
• 2 tablespoons soy sauce
• 4 hoba leafs
• 4 mini pegs