Miso crusted chilean sea bass with gingered noodle salad

miso crusted chilean sea bass

pan seared chilean sea bass with miso crust, gingered noodle salad and edemame with sweet carot/coconut sauce

Time for dinner.  Guests are coming over tonight.  You're stressing on what to make for your husband's boss- impress the guests- without breaking the bank, or your back.  As a private chef, I know the stress is real.  I have mulled over menu's many a night, trying to find things that will impress and won't be a complete flop at service.  I implore you to try this recipe.  It's so simple, it won't take longer than 30 minutes to prep and all you have to do before service is sear off the fish.  Easy- peasy- lemon-easy....  Here's the low down.... My homage to Hawaiian flare.  It's got a creamy carrot-coconut sauce to accompany the luscious, salty, sweet and buttery fish and served with a cold gingered noodle salad that's slightly spicy with a burst of flavor in each bite.  Don't feel like you have to stick with a chilean sea bass, use whatever is freshest and in season- I've make this with Alaskan coho salmon, halibut is meaty, and a seared piece of Ahi would be killer in this dish as well.

EVOO, as needed
3/4 pound Black Cod, Sea Bass, or Halibut
1 tablespoon miso paste
2 teaspoons rice vinegar
A pinch of sugar
Freshly ground black pepper

Preheat the oven to 350F.
Combine miso paste, vinegar, sugar, and pepper in a small bowl until smooth.
Spread the miso mixture over all the fish and allow to rest for 10 minutes at room temperature. In a medium sauté pan over medium high heat, add 1 tablespoon EVOO and heat until shimmering. Place the fish, skin side down into the pan and transfer to the oven and cook for approximately 10 to 15 minutes, depending upon the thickness, to medium. The flesh will become opaque yet still moist, and flake when properly cooked. Remove from the oven and serve immediately.

Jasmine Tea Rice

1 cup Jasmine brown rice
1 teaspoon Jasmine tea, in a tea-ball, or tea bag
2 cups vegetable stock or water
Green onions or chives, chopped, optional
Kosher salt and freshly ground black pepper

Using a fine-mesh colander, rinse the rice with water and rub the rice against the side of the colander until the water runs clear. Using non-stick spray, spray the inside of the rice pot. Add the rice, stock, and tea, to the rice pot and cook. When the cooking is complete, turn off the cooker and allow the rice to steam for an additional 10 minutes before removing the lid. Fluff the rice, season lightly, and stir in the chopped green onions.


1 cup cooked shelled Edamame (soybeans found in the freezer section of your grocery store).
Salt to taste.


1/2 block, or roughly 8 ounces "silken" or soft tofu
1 cup fresh carrot juice
1-1/2 tablespoons ginger juice
A few good grinds of black pepper

Using a hand wand or blender, blend the ingredients together, transfer to a small sauce pan and warm slowly.

Ginger Noodle Salad

Salad Ingredients:
1/3 package cellophane noodles, aka, bean thread, or glass noodles
1 ripe mango, peeled, seeded, and diced
1/4 cup mint leaves, torn
1/4 cup cilantro leaves, chopped
1/3 cup red onion, small dice or scallions, thinly sliced
1 cup sugar snap peas, strings removed, cut in half on an angle
1 cucumber (preferably English, Japanese or Persian), peeled, seeded, and sliced thin on an angle
1 carrot, peeled and grated, or thinly sliced
1 tablespoon sesame seeds for garnish
Kosher salt and freshly ground black pepper

Dressing Ingredients:
1 tablespoon freshly grated ginger
1-1/2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1-1/2 teaspoons lime juice
1 teaspoon sesame oil
2 tablespoons EVOO

Soak the noodles in a bowl of very hot water for 15 minutes, with a plate on top of the noodles to keep them submerged. Drain the noodles and rinse in cold water for 1 minute. Drain well. In a second bowl combine the ginger, honey, soy sauce, vinegar, and lime juice. Stir until the honey dissolves. Whisk in the two oils and set aside. In a large bowl combine all of the salad ingredients then dress with just enough dressing to your liking.

To Serve:

Take a 1/3 measuring cup and pack rice into it.  Tap onto the plate.  Lean your fish up against the rice.  Using a large serving size fork, twirl the gingered noodle salad around until it makes a pseudo "birds nest" and place next to the fish.  Garnish with extra fruit and veggies from the bowl.  Sprinkle a few edemame casually around the plate and make a design with the sauce to finish your dish.

I promise you, this will be a crowd favorite and you will feel the need to make this one of your go to menu's for entertaining.  It's easy, it's fresh, it's simple and it's flavorful.  If you have any questions about how to make this recipe or any others, feel free to shoot me a note.  I'd love to hear from you.  Huggies, from this lil' cabin in the woods to yours 🙂  Happy cooking and happy entertaining.

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