Poached chilean sea bass in a miso, coconut and lemongrass broth

From Poached Chilean Sea Bass in a miso, coconut and lemongrass broth

Ingredients

• 1 lb filet wild chilean sea bass, cut into 2 pieces
• 1 tsp white miso paste
• 1/2 cup water
• 1/4 cup coconut milk
• 2 garlic cloves, minced
• 1/4 cup fresh ginger, minced
• 1/4 cup lemongrass (lower portion of stalk, peeled, bashed and minced)
• 1 lime leaf
• 1 tbsp dried red chillies
• 1 tbsp fish sauce
• 1 tbsp lime juice

Preparation

Mix the miso paste and water together in a saucepan and bring to a boil. Add the coconut milk, garlic, ginger, lemongrass, chillies, lime leaf and fish sauce and boil once more. Reduce heat and simmer for about 10 minutes. Once reduced slightly, add lime juice and sea bass fillets. Spoon some of the broth mixture over top of fillets occasionally. Poach for about 10 minutes. The fish will be firm but tender and will flake easily when it’s done. Serve over rice and with more of the broth and vegetable bits spooned over top. Enjoy!

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