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Miso baked seabass with baby pak choi recipe

By Mervyn Phan
17 June 2010 3:46 PM Updated 22 Nov 2010

Miso baked seabass with baby pak choi recipe

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.


Serves 4


4 pieces seabass, approx 150g each

1 heaped tablespoon miso paste

2 tablespoons water

3 tablespoons olive oil

Juice of ½ lemon


12 pieces baby pak choi



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.


Mervyn is the owner and resident organiser of cooking parties at Cookyn with Mervyn. From his city studio kitchen, Mervyn guides fellow food lovers in preparing restaurant-style dishes in a fun and surprisingly easy way.


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