Recipe courtesy of Robert Irvine

Miso and Honey Glazed Sea Bass with Chinese Long Bean Salad

  • Level: Easy
  • Total: 4 hr 45 min
  • Prep: 15 min
  • Inactive: 4 hr
  • Cook: 30 min
  • Yield: 6 servings
Share This Recipe

Ingredients

4 teaspoons dry miso powder

1 tablespoon hot water

1/4 cup lavender honey

6 (6-ounce) sea bass fillets, skinless and deboned

About 1/2 pound Chinese long beans

4 tablespoons grapeseed oil, plus more as needed

1/2 cup roughly chopped onion

1 cup chicken stock

1 teaspoon chopped fresh ginger

1 stick lemongrass

1/4 cup golden raisins

1 stick cold unsalted butter, cubed

Salt and freshly ground black pepper

Chopped fresh cilantro leaves and lemon wedges, for garnish

Directions

  1. In a small bowl combine the miso powder with 1 tablespoon of hot water to form a paste. Warm the honey in a microwavable bowl for approximately 1 minute or until hot (be careful, as it can burn quickly). Add the honey to the miso mixture. Put the fish into a resealable plastic bag and add the honey mixture. Seal the bag and refrigerate for up to 4 hours.
  2. Bring a large saucepan of salted water to a boil over medium heat. Add the Chinese long beans and blanch until tender, but not overcooked. Shock the beans in iced water, to stop the cooking and maintain their color. Drain and dry the long beans and either chop into 4 to 6-inch segments or form circles by wrapping the beans around themselves.
  3. In a large skillet add the grapeseed oil and heat until smoking hot. Remove the fish from the marinade and sear in hot skillet until the flesh has an opaque color, about 3 to 4 minutes. Remove the fish from the pan to a large plate and reserve.
  4. For the sauce, using the same skillet, over medium heat, add the onion and saute until translucent, then add the chicken stock, ginger and lemongrass and simmer for 10 minutes. Remove from heat and strain the liquid, discarding the solids.
  5. Return the liquid to a clean skillet, over medium heat. Add the raisins and reduce the liquid by half its volume. Stir in the butter cubes and whisk until the sauce thickens. Remove from heat and allow to rest until needed.
  6. Heat a little grapeseed oil in a medium skillet, over medium heat, and add the long bean circles or strips and saute until golden brown.
  7. To serve, arrange 2 long bean circles in the middle of each plate. Top the beans with a fish fillet and drizzle with the sauce. Garnish with cilantro and lemon.
  8. Cook's Note: to make this dish extra special, you could make a horseradish relish to go on top.

Choose a topic to find related recipes.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.