toodle.

Sea Bass with Spring Onion, Chilli, Garlic and Thai Basil with Miso Glazed Aubergine

Thai-flavored baked sea bass served alongside pak choi and deep-fried aubergine with a sweet, golden miso glaze.

HealthySeafoodSea BassThaiAubergineMiso
Estimated Nutrition
Calories
645.1
kcal / serving
2580.4 kcal total
Carbs
97.1g
per serving
388.5 g total
Fat
15.6g
per serving
62.4 g total
Protein
28.2g
per serving
112.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
160
g
Caster Sugar
CondimentsSauces
4
tbsp
Light Soy Sauce
2
tbsp
Fish Sauce
1
tbsp
Clear Honey
180
ml
White Miso
50
g
Clear Honey
For the glaze
NutsSeeds
2
cloves
Garlic
Sliced
0.25
bunch
Thai Basil
4
tbsp
White Sesame Seeds
4
tbsp
Black Sesame Seeds
Seafood
1
piece
Sea Bass
Large wild or 2 farmed
Vegetables
2.5
cm
Ginger
Peeled and cut into thin strips
1
piece
Red Chilli
Long, chopped into rings
4
piece
Pak Choi
Cut in half and core removed
2
piece
Aubergines
Cut into 2cm cubes
2
tbsp
Mixed Micro Cress
4
piece
Spring Onions
Sliced

Method

1
2
3
4
5
6
7
8
9
10