Miso-Glazed Striped Bass with Shiso Cucumber Salad
Shiso, also known as “beefsteak plant,” is a pungent, wild-tasting herb native to North America but typically sold only in Japanese markets. Often served with sushi, shiso is essential here for bringing the flavor of the fish to life. Dry sake served cold rounds out this dish well.
Recipe information
Yield
serves 4
Ingredients
Marinade
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Blend all the marinade ingredients together in a blender. Place the fish in a casserole dish. Set aside 3 tablespoons of the marinade. Cover the fish with the rest of the marinade and let sit in the refrigerator for 30 minutes.
Step 3
Put the turnips in a shallow baking dish and toss with the reserved marinade and a dash of olive oil. Cover and bake until they are tender, about 30 minutes. Remove the turnips from the oven but keep them covered.
Step 4
Julienne the shiso leaves and radishes and combine them in a large bowl. Add the cucumbers, but do not toss them together. Set the bowl aside in the refrigerator.
Step 5
Heat an ovenproof skillet over medium heat. Add 2 tablespoons of the olive oil and sear the fish skin side up, until well browned, about 4 minutes. Baste the fish with the reserved marinade, then flip the fish and sear for 4 minutes on the second side. The fish is done when it is opaque inside.
Step 6
Add the lettuce, the remaining 2 tablespoons olive oil, the rice vinegar, and a dash of salt to the salad and toss.
Step 7
To serve, put a scoop of turnips on each plate with a piece of fish and the salad. Pour the cooking sauce over the fish and garnish with the sesame seeds, if desired.
