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Ingredients
- white miso paste 1 tbsp
- mirin
- honey 1 tsp
- sea bass fillets 2
- oil
- ginger a thumb-sized piece, peeled and cut into matchsticks
- kecap manis 2 tbsp
- pak choi or tat soi 150g
- red chilli finely chopped to serve
- steamed rice to serve
Method
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Step 1
Heat the grill to high. Mix the miso, 1 tsp mirin and honey. Season the sea bass fillets with salt and brush over the miso mix, then put onto an oiled baking sheet. Heat another 1 tbsp mirin, ginger and kecap manis in a small pan until bubbling and thickened. Steam or boil the greens until tender. Put the sea bass under the grill for 2-3 minutes, or until the fish is cooked through and caramelised around the edges. Drizzle the ginger sauce over the greens, serve with the sea bass and steamed rice and scatter with red chilli.
Nutritional Information
- Kcals 236
- Fat 4.1g
- Saturates 0.7g
- Carbs 20.1g
- Fibre 0.8g
- Protein 29.3g
- Salt 1.9g
