Miso Glazed Chilean Sea Bass
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Mushroom Broth

  • 8-10 shiitake mushrooms
  • water
  • soy sauce


  • 5-10 lotus slices (I used frozen, pre-cut)
  • salt and pepper, to taste
  • sesame oil
  • 1 bunch choy sum (or any Asian vegetable of choice)
  • 1 clove garlic, minced
  • ~ 1/3 cup water (or extra mushroom broth)


  1. Put shittake mushrooms and just enough water to cover in a pot. Boil for about 5 min, then reduce to a simmer while the pot covered for additional 15 minutes. Add soy sauce to taste.
  2. Place lotus slices on foil and cover with sesame oil and salt and pepper. Bake at 375 F for 30 minutes, until crispy. I did not defrost mine, so reduce/adjust baking time of your lotus is defrosted or fresh.
  3. Cut off the ends of the choy sum. Stir fry the choy sum and garlic with oil in a wok on high heat for a few minutes. Add water to the vegetables; cover the top and reduce to low for 5-10 min to steam the vegetables. Drizzle with sesame oil.
  4. To plate, lay the vegetables first, then rice (packed in a square), then perch the sea bass on top. Drizzle the mushroom broth on the plate. Enjoy!

View the original recipe from Obsessive Cooking Disorder
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