Miso Glazed Fish
A brilliant easy and simple solution to make fish. They’re scrumptious!!!
I plate the dish Three alternative ways: 1) sea bass + sauce; 2) tilapia + sauce; 3) sea bass + puréed sauce. Which one do you favor? 😀
Elements:
Fish fillet (ie. sea bass or tilapia)
Miso
Sake
Corn (contemporary or frozen)
Pea (frozen)
half cup Pumpkin (cooked, optionally available).
Be aware:
Pumpkin was used to thicken the sauce and add coloration. You possibly can select to switch with different ingredient reminiscent of cream.
Combine miso and sake (~ 1:2 ratio) into a skinny paste, brush all slides of the filet. Wrap it up with parchment paper, bake 350F for 20 – 30 minutes.
In a small pot, add corn, pea and a cup of water, deliver it to a boil. Add the pumpkin, season the sauce with salt and pepper. Purée the sauce if you happen to favor. I used to be too lazy to drag out the vitamix therefore the purée is barely grainy.
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