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Miso & Sesame Crusted Black Bass


8 oz. Black Bass
4 oz. Sesame Seeds
4 oz. Miso (fermented soy paste)
Black Pepper (to taste)
2 Tbsp. Vegetable or Soy Oil (to cook bass)

Ingredients: For Miso Sauce
2 Tbsp. Miso
4 Tbsp. Water
2 oz. Butter

Ingredients: For Vegetable Slaw
2 oz. Red cabbage, finely julienned
2 oz. Napa cabbage, finely julienned
2 oz. Green onions, finely julienned
2 oz. Snow peas, finely julienned
2 oz. Carrots, finely julienned
2 oz. Jicama, finely julienned
2 oz. Rice wine vinegar
1 oz. Mirin
1 1⁄2 Tbsp. Light soy sauce
1 1⁄2 Tbsp. Sesame oil
Pinch Salt
*Sesame seeds are an optional ingredient*

Ingredients: For Sticky Rice
6 oz. Rice (washed 3 times)
Water to cover 1⁄2”
2 oz. Rice wine vinegar


Smear Black Bass with miso and roll in sesame seeds to coat. Reserve for cooking in vegetable or soy oil. Heat oil until hot and saute bass on all sides until light golden brown and just done or medium doneness (approximately 30-45 seconds on each side).

For Miso Sauce:
Combine the miso and water and boil over high heat. Add the butter and reduce until thick. Use at once and plate over vegetable slaw.

For Vegetable Slaw:
Toss all the julienned vegetables together in a bowl. Combine the remainder of ingredients to form a dressing and toss with the julienned vegetables.

For Sticky Rice:
Cover rice in a heavy sauce pot and bring directly to a boil. Cook for 2 minutes. Turn heat down as low as possible and cook 10 minutes longer. Turn rice off and keep covered. Let it sit for 10 minutes, undisturbed. Do not stir rice at any time. Uncover rice and sprinkle with rice wine vinegar and fan to cool. Cover with lid or damp cloth and use as needed. Note: It’s a plain rice for use with highly seasoned foods.

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