For this week’s Fish Friday recipe, we wanted to share something a little different… but oh so delicious. Poached Chilean Sea Bass in Miso Broth is just what this Friday ordered; elegant and tasty! Why not make this Fish Friday recipe for date night?
We used our Ready Grill and Ready Grill Steamer Basket to poach our sea bass and make our broth all at once, making this an easy “one pot” dish. Poaching fish is a fantastic method of cooking. It requires no added fat or turning of the fish fillet.
Poached Chilean Sea Bass in Miso Broth
Prep: 5 minutes Cook: 18-20 minutes Serves: 2
Equipment: Ready Grill and optional Steamer Basket
- 2 5-6 ounces fillets of Chilean Sea Bass, without skin
- ½ cup grape tomatoes sliced in halves
- 1 ½ cup of chicken stock or broth
- 1 tablespoon mild miso paste – (we recommend Shiromiso miso for this dish)
- 2 tablespoons rice vinegar
- 1 teaspoon freshly finely grated ginger
- ¼ cup chopped green onions
- 2 garlic cloves, chopped
- 1 tablespoon salted butter
- 1 teaspoon white pepper
- 1 baby bok choy, separated
- Place Sea Bass fillets into your Steamer Basket (directly in the basket, not on black insert). Top with tomatoes, green onions and bok choy stalks.
- In a medium mixing bowl, whisk together; chicken stock, rice wine vinegar and miso paste, making sure the miso paste is dissolved into broth. Add ginger, garlic, butter and white pepper. Pour mixture over Sea Bass. Top each fish with butter.
- Cook Sea Bass until white and flaky for 18-20 minutes.
Serve Sea Bass in 2 large soup bowls topped with bok choy and plenty of the delicious miso broth
Chef Paja-Dejur Sanchez