- Yield: 4 Servings
- ½ cup white miso paste
- 2 tablespoons rice vinegar
- Four 6- to 7-ounce center-cut sea bass fillets
Orange Ponzu Sauce
- 1 cup soy sauce
- 2/3 cup freshly squeezed orange juice
- 1/3 cup freshly squeezed lime juice
- 3 tablespoons rice vinegar
- 2 tablespoons raw or light brown sugar
- 1 recipe Cashew Sticky Rice
- 1 recipe Spicy Snow Peas
How to Make It
To Prepare the Sea Bass
- In a bowl, whisk together the miso paste, 1/3 cup water, and the rice vinegar. Put sea bass in a large zipped bag and pour the marinade over it. Move the fish in the bag to ensure it’s well coated. Extract the air from the bag, zip it closed, and refrigerate for at least 3 hours and up to 5 hours. Turn the bag every hour or so to make sure the fish is evenly covered with the marinade. (Alternatively, marinate the sea bass in a shallow, nonreactive dish, turning the fish several times to ensure it’s coated evenly. Keep the dish covered and in the refrigerator.) To make the Ponzu Sauce
- In a medium bowl, whisk together the soy sauce, orange juice, lime juice, vinegar, and sugar, and set aside.
- Meanwhile, preheat the oven to 425°F. Line a baking sheet with aluminum foil and lightly oil the foil.
- Lift the sea bass from the marinade and let most of the marinade drip back into the bag or dish. Lay the fish on the baking sheet and roast for 12 to 15 minutes or until the moisture on the inside of the fish starts to bubble to the surface and the bass is cooked through.
- To serve, put about ¾ cup of the rice on each plate and then a serving of the snow peas next to it. Arrange the fish on the plate next to the vegetables and drizzle the ponzu sauce over the fish and around the plate and serve.