Miso glazed sea bass with broccoli rice

Name: Miso glazed sea bass with broccoli rice
Cook time: 15
Yield: 2
Ingredients: 2 fillets of sea bass 1 tbsp sesame seeds 75ml soy sauce 75ml apple juice 1 tbsp miso paste 1 tbsp honey 1 tbsp sesame oil For the Broccoli rice 1 broccoli, blitzed until rice texture 50g cashew nuts, blitzed 1 tbsp sesame oil For the stir fry veg: 3 spring onions Handful of samphire 100g water chestnuts, sliced 100g shitake mushrooms 1 red chilli, de-seeded and sliced 1 tbsp sesame oil

2 people

Ingredients:

2 fillets of sea bass

1 tbsp sesame seeds

75ml soy sauce

75ml apple juice

1 tbsp miso paste

1 tbsp honey

1 tbsp sesame oil

For the Broccoli rice

1 broccoli, blitzed until rice texture

50g cashew nuts, blitzed

1 tbsp sesame oil

For the stir fry veg:

3 spring onions

Handful of samphire

100g water chestnuts, sliced

100g shitake mushrooms

1 red chilli, de-seeded and sliced

1 tbsp sesame oil

Method:

Preheat your oven to 180˚C and roast the broccoli and cashews for 15 mins.
For the stir fry veg simply cook in oil until soft for 3-4 mins with chilli.
Then make your miso glaze by reducing the miso, soy, apple juice and honey in a small pan. After 4-5 mins the glaze will be thick, glossy and sticky. Then remove from the heat and cook your sea bass.
In a non-stick pan heat some sesame oil and sear your bass, skin-side down first, and cook for 3-4 minutes. Then using a pastry brush glaze the fish and turn. Repeat and remove from the heat to brush again in a thick layer of sweet umami-rich miso glaze.
Serve the fish on a bed of broccoli rice and stir fried veg.