Miso-Glazed “Mero” Sea Bass

Recipe by Thomas Minchella, Executive Chef, McKendrick’s Steak House
Photography by Haigwood Studios

Yield: 4 servings

4          8-ounce sea bass fillets
Miso Glaze (recipe included)
Tempura Bok Choy (recipe included)
Pomegranate Reduction (recipe included)

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Pat fillets dry with a towel; then place in a plastic container. Pour Miso Glaze over the fillets. Refrigerate overnight.
Preheat oven to 375 degrees. Remove fillets and wipe glaze off with your fingers. Place a sauté pan over medium heat, place fillets in the pan and cook for 2–3 minutes on each side without burning. Place the pan with the fillets in the oven for 5 minutes depending on the thickness. Remove from the oven and set aside.

Assembly
Place fillets to one side of the plate and the Tempura Bok Choy on the other side. Drizzle with Pomegranate Reduction.

Miso Glaze
1/2       cup sake
 4           tablespoons light brown sugar
1/2       cup white miso paste
1/2       cup mirin

For the Miso Glaze
Mix all ingredients together.

Tempura Bok Choy
 1           cup all-purpose flour
 1           cup cornstarch
1/2       tablespoon baking powder
1/2       tablespoon baking soda
1           teaspoon salt
1/2       teaspoon white pepper
1 3/4    cup ice water
8           pieces baby bok choy, washed and patted dry

For the Bok Choy
Preheat fryer to 375 degrees. Place flour, cornstarch, baking powder, baking soda, salt and pepper in a mixing bowl. Blend with the whip attachment of a mixer. Slowly add chilled water with the mixer running and whip until smooth. The batter should be very thick and not doughy. If it is too thick, add more ice water until it reaches the proper consistency.
Dip bok choy in the batter and fry until golden.

Pomegranate Reduction
2           cups pomegranate juice

For the Pomegranate Reduction
Place juice in a medium saucepan and simmer until reduced to 1/2 cup.

McKendrick’s Steak House
4505 Ashford Dunwoody Rd., Dunwoody
770/512-8888
mckendricks.com