Fly-N-Fish Oyster Bar Introduces Its Famous Miso Glaze Wild Sea Bass

Fly-N-Fish Oyster Bar
  • 1 ⁄2 cup Sake (Hakutsuru)
  • 1 ⁄2 cup sweet Mirin vinegar
  • 1 oz brown sugar
  • 1 1 ⁄2 oz miso paste (non GMO)
  • 1 ea. large clove garlic smashed
  • 1 ea. stalk of green onion with white part
  • 1 ⁄2 oz fresh ginger, peeled and smashed
  • 2 ea. 7 1 ⁄2 oz Wild Mexican sea bass
  • 1 tsp sesame oil
  • 2 ea. small baby bok choy quartered
  • 4 oz fresh julienne shiitake mushrooms
  • 1 tsp chopped garlic
  • 10 ea. chili flakes
  • 2 oz chicken stock or broth
  • 2 oz clam juice
  • 1 tsp ponzu sauce
  • 1 tsp truffle oil
  • Salt & pepper to taste
Miso Glaze Marinade
  1. In a small pot set to medium/high heat, add brown sugar, miso paste, garlic, green onion and fresh ginger. Stir until the sugar is melted and the other ingredients are coated.
  2. Add Sake and sweet Mirin vinegar and bring to a simmer for 15 minutes. Then, set aside to cool on ice at 40° F.
  3. Once cooled, place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in the refrigerator for 24 hours.
Sea Bass
  1. Once marinated, arrange sea bass, skin side down, on a nonstick skillet or sauté pan, on medium/high heat. Cook until you see browning or caramelization on the bottom of the fish.
  2. Once caramelization is complete, turn the fish over and place pan in preheated oven at 425°F for eight minutes, or when the fresh springs back quickly to the touch.

Note: three minutes before fish comes out of the oven, glaze the top of each fish with one tablespoon of Miso glaze.

Chicken Broth
  1. Preheat a medium saucepan to medium/high heat.
  2. Add the sesame oil and shiitake mushrooms and once lightly brown, add garlic and chili flakes and sauté for 30 seconds.
  3. Add the chicken and clam juice and bring to a simmer for two minutes.
  4. Add the bok choy, simmer for one minute.
  5. Add the ponzu sauce, truffle oil and salt and pepper to taste.

Fly-N-Fish Oyster Bar |



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