Broiled Chilean Sea Bass Collar in Miso Broth

julie
Mar 10, 2008 at 9:03 PM
14 comments

I just finished eating this, literally, two minutes ago and couldn't wait to share it with you guys. I get so darn excited about eating. Tonight, I broiled pieces of Chilean Sea Bass collar that I had seasoned with sesame oil, sugar and soy sauce. All crispy and caramelized on the outside - oh yummy. Savory white miso broth just wilted my snow pea leaves just enough to leave it with a nice bite. I also added some napa cabbage, shiitake mushrooms, scallions and shallots to make it a complete meal in a bowl (I'm a huge fan of one bowl meals). A scattering of finely diced jalapeño added bit of heat to the broth and nicely contrasted the sweetness of the fish. I devoured this.

Broiled Chilean Sea Bass Collar in Miso Broth
1 Chilean Sea Bass Collar, brought to room temperature
1/2 tsp sugar
1 tsp sesame oil
1 tsp soy sauce
white pepper to taste

1 tsp white miso paste
1/4 cup of snow pea leaves
1/4 cup napa cabbage, finely shredded
1 shiitake mushroom, finely sliced
1 scallion, sliced on a diagonal
finely diced jalapeño, to taste

Turn the broiler on high. Coat the collar (or fillets if you cant find collar) with the next four ingredients. Place the fish on a sheet tray a few inches from the flame. Bring 11/2 cups of water to a boil. Add shiitake mushroom to the boiling water and after a few minutes turn the heat off and dissolve the miso in the water. Flip your fish once it's caramelized on the first side and once it's gotten a good color on the second side it's good to go. Ladle your broth into a bowl and add your napa cabbage and snow pea leaves. Nestle your fish on top and garnish with your scallion and jalapeño.

Serves 1 hungry girl post-yoga

14 comments

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[this is good]

That looks very good. I am very jealous.

[das ist gut]

I luv fish. Where do you get all your ingredients from? You must have a huge pantry. I might try your recipe with salmon. Yumm.

This looks absolutely delicious and simple. I will most likely need to substitute the snow pea leaves, as I don't think we have them in The Netherlands.

[this is good]

oh man, i'm trying this tonight. for the first time ever, i have almost all of those ingredients. thanks for thinking of my dinner for me!

[this is good]

blimey, this looks fabulous. Talk about a perfectly broiled piece of fish.

Looks beautiful, sounds tasty!

I'm also so glad that you don't boil your miso... I've heard of some people who do this and I think it can really kill the taste of delicate miso!

[this is good]

Do you give photo lessons? :)

julie replied to MoOgooGuypAN’s comment:
Mar 13, 2008
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Hi Moogooguypan! I would say 90% of my vegetables come from the farmers' market and the other 10% is just from the regular ol' grocery store. I also love hitting up the 99 Ranch out here for hard to find Asian Ingredients. I'm so jealous of all the amazing fruit you guys have on the island though. What I would do for an apple banana.

That's a huge miso no-no. I believe it destroys all of the "good" enzymes in it too.

You are too sweet to me, Purplesque! :) That's a huge compliment coming from you. Love your blog and photography. I'm still a newbie at all the photography stuff myself, but am having so much fun playing around.

[this is good]

Whaaaat, YOU are a newbie at photography?! Please don't say that again; it makes me feel depressed. Your photography is exquisite. I mean, c'mon that picture could have been a cover-shot for any gourmet magazine. My photos look like a 1978 Polaroid snapshot of a hotdog, taken by an drunk Finn, while falling over. Comparatively speaking. Seriously, your pictures are beautiful.

I think someone asked you before - but I missed the answer - what kind of camera do you have? I am also a huge fan of your photos - especially after trying to take shots of my own culinary creations. My photos are completely hit or miss.

I also have to say again that I love the clash between your cultured foodie tastes (shiitaake mushroom tempura) and the trashy junk food/t.v. shows.

It's just so mouthwatering! The way the bed of greens is placed make the soup so much more than a simple miso-fish broth, do you think in advance how you want your food to be seen or do you just go with the flow, whatever takes you artistically that moment when placing the food?

Hi Sunni! I'm currently shooting with a Canon 20D. I also have a Canon Powershot which is perfect for fitting in my purse. I'm always happy when I see that you've updated with some of your healthy eats or pics of your adorable family. :)

Broiled Chilean Sea Bass Collar in Miso Broth

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