Sticky Miso-Glazed Sea Bass
with Roasted Veggies and Pickled Cucumbers
Roasted sea bass gets a miso-flavoured lacquering, while your veggies roast right alongside and the buttery rice soaks up all the juices.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Sea Bass
(Contains Sea bass)
9 g
Sesame Seeds
(Contains Sesame May contain Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
113 g
Sugar Snap Peas
3 unit(s)
Radish
3 tbsp
Seasoned Rice Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
1.33 tbsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min. Remove from heat. Set aside, still covered.
- Meanwhile, cut cucumber into quarter-inch rounds.
- To a medium bowl, add cucumbers, and 1 tsp (2 tsp) sugar, then season with salt. Mix well to coat.
- Let stand for 5 min, until sugar and salt dissolve.
- Stir in vinegar. Set aside.
- Meanwhile, heat a large non-stick pan, over medium-high heat. When hot add sesame seeds. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Meanwhile, trim snow peas.
- Core, then cut pepper into 1/4-inch slices.
- Thinly slice green onions.
- In a small bowl, combine miso broth concentrate, half the ginger-garlic puree, 1/2 tbsp (1 tbsp) water and 2 tsp (4 tsp) sugar.
- To an unlined baking sheet, add peppers, snow peas, remaining ginger-garlic puree, and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven for 12-14 min, stirring halfway through, until tender.
- Meanwhile, pat sea bass dry with paper towels. Season with salt and pepper.
- On another unlined baking sheet, arrange sea bass.
- Brush sea bass with miso mixture.
- Sprinkle with sesame seeds, pressing gently to adhere.
- Roast in the top of the oven until sea bass is cooked through, 8-11 min.**
- Add half the green onions to rice. Season with salt, then fluff rice and mix in with a fork.
- Divide rice mixture, veggies and fish between plates.
- Sprinkle with remaining green onions.