HOLISTIC CHEF EDDIE'S TIP OF THE DAY #96

TIP OF THE DAY # 96
​Today I am continuing my love of fish by posting MISO CHILEAN SEA BASS. This recipe is so flavorful with a miso paste mixed with sake, mirin (Japanese white wine), Lakanto Granulated Monk Fruit, and ginger as a coating on top of the Sea Bass.  Including Ginger in anything fights against inflammation in the body.  I see people drinking shots of it.  It is so powerful.  Chilean Sea Bass is a firm but delicate fish that can contain tiny pin bones.  A word of caution.  Make sure you tell your fishmonger to remove ALL bones from the fish.  Anyone in recovery from alcohol please note that when you raise the temperature of the sake and mirin during baking and finishing the fish off with the broiler, it eliminates the alcoholic content.  So it is safe to eat and not a trigger.  I love serving this fish with a side of sauteed mung bean sprouts and some steamed baby bok choy.  Enjoy!!

            MISO CHILEAN SEA BASS

4 - 6 ounce pieces of Chilean Sea Bass, pin bones removed
1/4 cup White Miso
1/8 cup Sake
1/8 cup Mirin
1 1/2 Tablespoons Lakanto Granulated Monk Fruit Sweetener
1/2 teaspoon grated Ginger
Lemon Juice

1)  Preheat the over to 350 degrees.  Place the Chilean Sea Bass on a cutting board and brush with Lemon Juice.  Even though you are buying the fish super fresh, this adds another level of freshness.  Dry  the fish with a paper towel.
2)  In a small bowl, combine the Mellow White Miso Paste, Sake, Mirin, Sweetener and grated Ginger in a bowl.  Using a pastry brush, generously apply the paste 1/8 inch thick to the top of the fish. 
3)  Place in the preheated oven for 20 minutes and finish off for 1 minute in the broiler.  The Miso layer should begin to look brown especially on the edges. Remove and garnish with chopped Cilantro.  Serve hot.  What incredible flavor.  Enjoy!!