Serves 1-2
2 bamboo skewers
4-6 3 oz
pieces of sea bass
3 tbsp
white miso paste
1 tbsp
rice wine vinegar
1 tbsp
honey
1 1?2 tbsp
water
3 tbsp
vegetable oil
1 scallion
to taste
Nanami Togarashi (Japanese chili pepper rub)
pinch
sea salt, pepper
to taste
sake
pickled radishes
wasabi mayo
cilantro
Method:
To make miso sauce, whisk miso paste, vinegar, honey and water in a small bowl. To make the fish, season with Nanami Togarashi to taste. Add a pinch of sea salt and a pinch of pepper to the fish and set aside. Preheat a pan with oil until it is smoking. Chop the white end of the scallion into inch-long pieces. Cut the fish into half-inch cubes, then add the fish pieces to the pan to sear them. Add a splash of sake to pan. Once the pieces are seared, skewer the fish, alternating between a cube of fish and a scallion, then glaze with miso sauce. Broil for four minutes, then turn over and broil for another four minutes. Garnish on a plate with pickled radishes, cilantro and wasabi mayo.
When You Go:
Yokohama
300 South Lenola Road • Maple Shade
856-608-8812 • yokohamacuisine.com