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Japanese-style poached sea bass in mushroom and rice broth
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250g pouch microwavable long grain rice
500g dashi broth
10g fresh root ginger, cut into matchsticks
2 tbsp mirin
1/2 tbsp light soy sauce
1 tbsp light soft brown sugar
40g shiitake mushrooms, sliced
1 tbsp Cook's Ingredients aonori seaweed
115g baby spinach
4 salad onion, cut into long thin slices
2 Waitrose & Partners Boneless Sea Bass Fillets
1 tbsp Miso Tasty Aka Red Miso Paste
1. Heat the rice according to pack instructions and divide between 2 warm soup bowls. Meanwhile, put the dashi in a pan with 250ml water, the ginger, mirin, soy sauce, sugar and shiitake mushrooms. Bring to the boil then simmer for 4 minutes. Add the seaweed, spinach and most of the salad onions. Bring back to a simmer, add the sea bass fillets in a single layer and cook for about 2 minutes, until tender but not flaking apart. Carefully lift the fish fillets onto a plate, remove and discard the skin then cut each fillet in half. Sit the fish on the rice in the bowls.
2. Return the broth to gentle simmer. Put the miso paste into a heatproof bowl and and whisk in a ladle of the broth to blend. Pour the miso mixture into the broth and gently simmer until just blended; don't boil. Ladle the broth over the rice and fish and serve with the remaining salad onions scattered over.
Typical values per serving:
This recipe was first published in February 2019.
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