Cooking With Val: Chilean Sea Bass with Miso Clam Sauce and Black Rice!

Chilean sea bass

🥗Healthier: sablefish

💰Cheaper: cod

Sablefish has a similar rich flavor, while cod is more affordable.

black rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a protein-rich alternative, while brown rice is budget-friendly.

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds umami without miso's fermentation.

clams

🥗Healthier: mushrooms

💰Cheaper: canned clams

Mushrooms provide a similar texture, while canned clams are less expensive.

Rinse black rice and cook according to package instructions.

Preheat oven to 425°F.

Skin the Chilean sea bass and season with salt and pepper.

Place fish skin on a tray and cover with a silicone sheet, then bake in the oven.

Cut fish into 5-ounce pieces for serving.

Heat oil in a pan and sear the fish until golden on one side.

Prepare clams by scrubbing and soaking in salted water for an hour or two.

In a hot pan, add ginger, shallots, and scallions.

Add cream to the pan and reduce the sauce.

Strain the sauce to remove solids and set aside.

Check on the fish and asparagus in the oven, ensuring they are cooked through.

Plate the black rice, then place the fish on top, adding the crispy skin as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens