(WSVN) - How does a delicious seafood dish with Far East flavors sound? Hope you’re hungry! That’s what’s cooking as we grab a Bite with Belkys.
The Chef: Sunny Oh
The Restaurant: Sushi Garage, Miami Beach
The Dish: Maple Sea Bass
Ingredients:
6 oz. each Chilean Sea Bass fillets
6 oz. white miso paste
3 oz. brown sugar
3 oz. maple syrup
2 oz. mirin
1 bunch bok choy
Japanese Eggplant Caviar
1 large eggplant
1 oz. extra virgin olive oil
1 tsp. sesame oil
Sea salt and cracked black pepper to taste
*Slice the eggplant in half. Brush with olive oil. Put it on a baking sheet and roast in the oven about 40 minutes at 400 degrees. When it’s done, scoop out the flesh and pass through a potato ricer. Season with salt, pepper and sesame oil and set aside.
Method of Preparation:
– First, make the marinade: In a double boiler, add miso soybean paste and mirin cooking sake. You can find both ingredients at any Asian market. Add maple syrup and brown sugar. Stir well on medium-high heat about an hour.
– When it’s done, let it cool to room temperature. Put the sea bass fillets into the marinade and marinate in the refrigerator for a day and a half to two days. This will allow the marinade to adhere to the fish.
– When you’re ready to cook, put the sea bass in the oven at 450 degrees for about 15 minutes.
– While that’s in the oven, blanch quartered bok choy in boiling water for 3-4 minutes. When it’s slightly crispy, take them out and set aside.
– When the fish is done, it’s ready to plate!
To Plate:
First, put a splash of the marinade on the plate, add a scoop of Japanese eggplant, the sea bass, the bok choy, and finally, garnish with microgreens.
Serving Suggestion: Fat Cucumber Cocktail
Serves: 2
Sushi Garage
1784 West Ave.
Miami Beach, FL 33139
(305) 763-8355
www.sushigarage.com
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