Recipe: Miso-glazed seabass served with stir-fried vegetables and rice

Tune in to World of Cruising TV soon to watch a Michelin star chef cook up a feast on set, bringing to life favourite cruise line recipes in our bespoke studio in Palma on the Spanish island of Mallorca.

Marc Fosh, the Michelin-starred chef behind the eponymous restaurant in Palma’s 17th century Hotel Convent de la Missió, serves miso-glazed seabass with vegetables and rice from Red Ginger, the pan-Asian restaurant that’s open for dinner aboard Oceania Cruises’ Marina, Riviera, Sirena and Vista ships.

Marc says: “Miso is a fermented soya bean paste and it is also one of the world’s most delicious and versatile foods. What’s more, centuries of Japanese folklore and recent scientific studies have shown that miso is a concentrated source of essential nutrients and a potent medicine.

“It’s fantastic in soups and stews and makes a great glaze for roasted salmon or chicken and this deliciously simple seabass recipe from Red Ginger.”

Miso-glazed seabass with vegetables and rice
Serves four

INGREDIENTS
For the marinade and fish
3 tbsp white miso paste 1 tbsp palm sugar
2 tbsp dry sake
2 tbsp mirin
4 fillets of skinned seabass (150g each)

For the stir-fried vegetables
2 tbsp sunflower oil
2 spring onions, chopped
1 garlic clove, crushed
1cm ginger, chopped
2 carrots, sliced
1 red pepper, cut into matchsticks 150g green beans, trimmed
1 courgette, sliced
2 tbsp sweet chilli sauce
1 tbsp hoisin sauce
1 tbsp soy sauce

For the easy steamed rice
225g basmati rice 450ml water
Salt, to taste
4 large lime wedges, to serve

METHOD
For the marinade and fish
1. Combine the white miso paste, palm sugar, dry sake and mirin in a bowl
2. Place over a small saucepan of simmering water and whisk until the sugar and miso has dissolved and the mixture is smooth
3. Do not boil. Remove from the heat and allow to cool
4. Place the fillets of fish in a plastic container and pour the cold marinade over them
5. Cover with cling film and leave to marinate for two to three hours in
the fridge
6. Preheat the oven to 200°C
7. Place the seabass fillets skin-side down in a roasting tray and bake for 10 minutes until just cooked and lightly caramelised

For the vegetables
1. Heat a wok or large frying pan on a high heat and add the sunflower oil
2. Add the spring onions, garlic and ginger and stir fry for 30 seconds
3. Add the carrot, red pepper and green beans and stir fry for 2 minutes
4. Add the courgette and stir fry for a further 3 minutes. Do not overcrowd the wok and keep the ingredients moving
5. Add 2 tablespoons of water, sweet chilli, hoisin and soy sauce and cook on a high heat for a further 2 minutes, until all the vegetables are glazed but not too soft
6.Serve immediately with lime wedges and steamed rice

For the rice
1. Rinse the rice in a colander under running water for 1-2 minutes to help the grains cook more evenly
2. Boil water with a little salt in a saucepan and stir in the rice
3. Place a lid on the saucepan and simmer for 10 minutes without taking it off
4. Fluff the rice with a fork and serve immediately

TIP: Pair with premium sake, Asian beer and Asian-inspired cocktails made with lemongrass, turmeric or lychee