1 post tagged “napa cabbage”

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