• 1 tbsp  white miso paste
  • mirin
  • 1 tsp honey
  • 2 sea bass fillets
  • oil
  • a thumb-sized piece ginger, peeled and cut into matchsticks
  • 2 tbsp  kecap manis
  • 150g  pak choi or tat soi
  • finely chopped to serve red chilli
  • to serve  steamed rice


  • 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.


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