Miso baked seabass with baby pak choi recipe

Recipes
By Mervyn Phan
17 June 2010 3:30 PM Updated 26 Nov 2015
DIFFICULTY LEVEL
4 Servings
10 Mins
15 Mins
AsianFusion
 
The use of miso seasoning in this fish recipe gives it a Japanese twist.

Miso, popularly soups, is used as a marinade here.

The quick time in which fish and seafood is cooked ensures that the miso does not burn too much. You can use the top down grill function most modern ovens have now to ensure best results.

Step by step
Preparations

Preparations

MAIN INGREDIENTS
4 pieces seabass
1 heaped tablespoon miso paste
2 tablespoons water
3 tablespoons olive oil
1/2 lemon
Pepper
12 pieces baby pak choi

Method

1
 
Preheat the oven to 230ْC.
2
 
Mix the miso with the olive oil, water and lemon juice until well incorporated.
3
 
Brush the marinade on the seabass and sprinkle with some pepper.
4
 
Place in the uppermost rack of the oven and cook for about 10-12 minutes until the miso marinade starts to brown and burn slightly.
5
 
Blanch the baby pak choi in boiling salted water with some salt briefly for a few seconds before draining.
6
 
Serve the baked seabass with the blanched baby pak choi and serve immediately.
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Cooking Card

Miso baked seabass with baby pak choi recipe

By Mervyn Phan
Preparation time
10 Mins
Cook time
15 Mins
Yield
4 Servings

Main Ingredients

4 pieces seabass
1 heaped tablespoon miso paste
2 tablespoons water
3 tablespoons olive oil
1/2 lemon
Pepper
12 pieces baby pak choi

Instructions

  1. Preheat the oven to 230ْC.
  2. Mix the miso with the olive oil, water and lemon juice until well incorporated.
  3. Brush the marinade on the seabass and sprinkle with some pepper.
  4. Place in the uppermost rack of the oven and cook for about 10-12 minutes until the miso marinade starts to brown and burn slightly.
  5. Blanch the baby pak choi in boiling salted water with some salt briefly for a few seconds before draining.
  6. Serve the baked seabass with the blanched baby pak choi and serve immediately.

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