Miso Glazed Sea Bass Wrapped in Seaweed and Rice Paper & Fillet with Wasabi Butter and Pea Shot and Salty Finger Salad
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 Chilean Sea Bass Steaks
  • 2 Angus Beef Filet Mignon
  • Miso Glaze
  • 3 tablespoons White Miso
  • 2 Tablespoons Ponzu Soy Sauce
  • 2 Tablespoons Brown Sugar
  • 3 Tablespoons Mirin
  • 1 Tablespoons vegetable oil ( any light neutral tasting oil)
  • Super Thin Rice Paper
  • 1 sheet seaweed
  • Wasabi Butter
  • 1 teaspoon Wasabi Powder
  • 2 tablespoons softened Salted Butter
  • Sea Salt or Himalayan Salt
  • Coarse Black Pepper
  • Pea Shot Salad
  • 3 cups Washed Pea Shots
  • ½ cup Salty Fingers ( Specialty Produce Stores)
  • Several Cloves Pickled garlic ( Available in Korean Stores)
  • 1 shallot shaved thin
  • ⅓ cup sesame oil
  • 3 tablespoons olive or pomace oil
  • ⅓ cup rice vinegar
  • 1 teaspoon Ponzu Soy Sauce
  • 1 teaspoon minced garlic
  • Salt and Pepper to taste
  • 2 cups Oyster Mushrooms
  • Oil
Instructions
  1. In a small bowl whisk together, Miso,brown sugar, Ponzu soy, oil, and Mirin.
  2. Add Sea Bass to Miso Glaze and let marinate.
  3. Line a roasting pan with parchment and preheat oven to 525.
  4. In a skillet lightly saute the oyster mushrooms and season with salt and pepper. Set aside.
  5. Wash and Prep your pea shots and salty fingers.Add pickled garlic and shallots to mix.
  6. Mix your dressing of sesame oil, ponzu soy, rice vinegar, oil, , garlic,etc and whisk until emulsified.
  7. Mix Wasabi powder and softened butter and keep cool.
  8. Heat your grill pan or indoor grilling device to searing temp ( over 425 F).
  9. Place Sea Bass on pan lined with parchment with Miso Glaze and roast for 10 -15 minutes until glaze starts to caramelize. Check temp and lower if necessary so glaze doesn't burn.
  10. Once done, carefully remove sea bass and place on a sheet of dampened rice paper with a seaweed strip. Roll sea bass and tuck in ends of paper so fish is encased.
  11. Season Beef Fillets with salt and pepper and grill for a minutes on each side to desired doneness. Approximately 5 minuted each side for rare to med rare.
  12. Remove from grill and top with a pat of Wasbi Butter.
  13. Toss Pea Shot Salad with dressing and sauteed warm mushrooms and serve with steamed white rice and the sea bass and fillet.
Recipe by COCO COOKS at https://www.coco-cooks.com/2012/12/miso-glazed-sea-bass-wrapped-in-seaweed-and-rice-paper-fillet-with-wasabi-butter-from-certified-steak-and-seafood/