An easy dish that uses some traditional Japanese ingredients, including miso. Made from fermented soybeans, miso paste comes in various shades, with the darker ones being stronger in flavor. This recipe calls for white miso (also called shiro-miso), which is sweeter and more delicate.
Makes 4 servings.
- 2teaspoons water
- 1teaspoon prepared chinese-style hot mustard or dijon mustard
- 1/3cup white miso (fermented soybean paste)*
- 3tablespoons rice vinegar
- 2tablespoons mirin (sweet japanese rice wine)**
- 4teaspoons sugar
- 1teaspoon soy sauce45- to 6-ounce sea bass fillets
- 8green onions, trimmed
- olive oil
- toasted sesame seeds
DIRECTIONS Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan. Stir over medium heat until smooth, about 3 minutes. Whisk in mustard mixture. (Can be made 1 day ahead. Rewarm over low heat before using.)
Prepare barbecue (medium-high heat). Brush fish and green onions with oil. Sprinkle both with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Grill onions until beginning to brown, about 3 minutes per side. Transfer fish and onions to 4 plates. Spread sauce atop fish. Sprinkle sesame seeds over sauce and serve.
*Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
**Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.