Recipe: Miso-glazed seabass served with stir-fried vegetables and rice
As World of Cruising TV hits screens, no doubt the foodies among
you will be keen to recreate some of the chefs’ recipes – like this
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
![](/uploads/images/_size1900/82690694/Marc-Fosh_2024-06-21-101006_cplr.webp 1900w, /uploads/images/_size1400/82690694/Marc-Fosh_2024-06-21-101006_cplr.webp 1400w, /uploads/images/_size1000/82690694/Marc-Fosh_2024-06-21-101006_cplr.webp 1000w, /uploads/images/_size700/82690694/Marc-Fosh_2024-06-21-101006_cplr.webp 700w, /uploads/images/_size450/82690694/Marc-Fosh_2024-06-21-101006_cplr.webp 450w, /uploads/images/_size200/82690694/Marc-Fosh_2024-06-21-101006_cplr.webp 200w)
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
![](/uploads/images/_size1900/82690727/Marc-Fosh-restaurant.webp 1900w, /uploads/images/_size1400/82690727/Marc-Fosh-restaurant.webp 1400w, /uploads/images/_size1000/82690727/Marc-Fosh-restaurant.webp 1000w, /uploads/images/_size700/82690727/Marc-Fosh-restaurant.webp 700w, /uploads/images/_size450/82690727/Marc-Fosh-restaurant.webp 450w, /uploads/images/_size200/82690727/Marc-Fosh-restaurant.webp 200w)
Follow us on socials
Tango & Samba Celebration
- 12 nights, departs on the 14 Jan 2025
- Oceania Cruises, Marina
- Buenos Aires, Buenos Aires, Montevideo, + 10 more
Aegean Vistas
- 23 nights, departs on the 04 Oct 2025
- Oceania Cruises, Marina
- Civitavecchia, Salerno, Palermo, + 20 more
Equatorial Echoes
- 25 nights, departs on the 07 Nov 2025
- Oceania Cruises, Sirena
- Lisbon, Funchal, Madeira, Santa Cruz de La Palma, + 12 more
European Horizons
- 22 nights, departs on the 12 Sep 2025
- Oceania Cruises, Sirena
- IJmuiden, Tilbury, Belfast, + 16 more