Baked thyme miso marinated chilean seabass with creamed potatoes and asparagus

Serves 10 Prep time 2 days 45 minutes
Cook time 55 minutes

500g shiromiso paste (soy bean paste with higher rice content)
250g sugar
100ml sake
100ml mirin
1 bunch fresh thyme, chopped

Baked thyme miso marinatedChilean seabass
2tbsp salt
10pcs Chilean seabass fillets, about
120g to 150g each
400g thyme miso for marinating
10 banana leaves for baking, cut into squares
1 bunch fresh thyme, chopped

Creamed potatoes
500g potato, peeled and sliced
2 garlic cloves
100ml fresh cream
100ml milk
1 tbsp butter
2 tbsp Parmesan cheese
Salt and pepper to taste

Sauteed asparagus
10 stalks fresh green asparagus
25g butter
salt and pepper to taste

• Combine shiromiso, sugar, sake and mirin in a pot or mixing bowl, and mix well.
• Cook the miso marinade in a bain marie for 30 minutes and stir occasionally with spatula.
• Add chopped thyme into the miso marinade. Set aside.
• Sprinkle salt over Chilean seabass fillets and keep in the refrigerator for 1 hour. Wash seabass and pat dry with paper towel.
• Marinate the fillets with thyme miso (reserve some for glazing) and store them in the refrigerator for 2 days.
• Wipe marinade from seabass and place them on one banana leaf each. Place these on a baking tray.
• Heat oven to 180°C and bake for 10 to 12 minutes.
• Before removing the fillets from the oven, glaze them with extra thyme miso.
• Lightly sauté sliced potatoes and garlic cloves in butter.
• Add milk and cream and cook until potato slices turn translucent.
• Transfer potatoes into a rectangular casserole dish. Sprinkle some salt, pepper and Parmesan cheese on top. Cover with aluminium foil and bake in oven, at 180°C for 20 minutes.
• Remove the foil and continue cooking for 5 minutes until the surface is browned.
• Peel asparagus stalks and massage with salt before blanching in boiling water for less than 1 minute.
• Sauté asparagus lightly in butter. Add salt and pepper to taste.
• To serve, place seabass, potato and asparagus on the plate; garnish with fresh thyme on the seabass.

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