Baked sea bass with miso and gingered baby bok choy


Yield 5 servings

1 Pound of fish (5 3.2 oz portions per pound for small entrée)
Can use sablefish (black cod), Chilean sea bass, blue nose bass
Cut on the bias and ready for marinade
3 heads baby bok choy
1 tbsp sesame oil
1 tsp grated ginger
1 tsp chopped garlic
1 tsp chopped nori

For miso marinade
¼ cup sake
¼ cup mirin
¼ cup white miso
½ tsp sugar
Fresh black pepper

Mix the marinade together and cook for 5 minutes on medium heat. Cool all the way , pull out 3 Tbsp to sauce the fish at plate-up. Marinade for 2 full days.
Blanch baby bok choy in salted water for 1 minute and shock in ice water. Dry off completely. When ready to cook, stir fry in sesame oil with ginger and garlic. Season lightly with Nori sprinkles and pepper.

Preheat oven to 425 and cook the fish for 5 minutes on a baking sheet, after 5 turn on the broiler and brown the fish for about 3 minutes.

Serve with Bok Choy and some of the marinade as a sauce.

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