As fellow blogger Ayngelina pointed out in the comments below, Chilean Sea Bass is apparently in the non-sustainable fish list, and has been removed from most responsible restaurant menus and supermarket seafood departments. We don’t want to remove this great recipe provided by Sean Park, Executive Chef at O-Ku in Charleston, but try replacing the sea bass with a similar fish such as black cod (a.k.a sablefish), halibut or snapper. If you have a great recipe for exotic cuisine that you’d like to contribute, send it to us at GreenGlobalTravel@gmail.com.

INGREDIENTS:  8 oz Fish per serving • 6 oz White miso • 4 oz Mirin • 3 oz Sake • 3 oz Rosemary, chopped • 2 tbsp Olive oil • 1 tsp Sea salt • 1/2 tsp fresh ground white pepper • 4 oz Baby bok choy • 3 oz Zuchini • 3 oz oyster mushroom • 2 oz shitake mushroom • 2 tbsp Low sodium soy sauce • 3 tbsp sake

DIRECTIONS: Combine white miso, mirin and 3 oz sake, mix thoroughly. • Put fish in ziplock bag, sprinkle pinch of chopped rosemary and add 3 tbsp of the miso marinade to each 8 oz bag, then shake gently and refrigerate for 24 hours. • To prepare vegetables, cut into 2 inch sections and sprinkle with salt and white pepper. •  Preheat oven to 400 degrees. • Add 2 tbsp olive oil to sauté pan using medium heat, gently place fish in and cook for 5 minutes, then flip over with fish spatula and cook 3 more minutes. • Turn to max heat, sprinkle in 3 tbsp of sake simultaneously, then turn heat off right after that. • Put fish in preheated oven for 3 minutes. • Sautee vegetables in a pan (starting with bok choy, zuchini, then mushrooms) for 2 minutes, then sprinkle 2 oz of sake over vegetables and toss 2-3 times. • When vegetables are cooked half-way through, finish with soy sauce and toss a few more times. • To plate, place fish on top of sautéed vegetables and garnish with thyme, rosemary or chives.

Global Cuisine Recipes