Miso-Glazed Striped Bass with Shiso Cucumber Salad

Name: Miso-Glazed Striped Bass with Shiso Cucumber Salad
Yield: serves 4
Ingredients: 2 tablespoons freshly grated ginger; 4 cloves garlic; 1/4 cup sweet white miso; 1/4 cup mirin; 2 tablespoons sesame oil; 2 tablespoons soy sauce; 1/4 cup dijon mustard; 3 tablespoons olive oil; 2 pounds U.S.-farmed striped bass, rinsed and patted dry; 2 medium or 4 small turnips, diced; 4 tablespoons plus 1 dash olive oil; 6 shiso leaves; 6 red radishes; 1 large cucumber, halved, seeded, and sliced 1/4 inch thick; 2 large handfuls mild lettuce; 2 tablespoons rice vinegar; Salt; Black sesame seeds (optional)

December 14, 2011

Shiso, also known as “beefsteak plant,” is a pungent, wild-tasting herb native to North America but typically sold only in Japanese markets. Often served with sushi, shiso is essential here for bringing the flavor of the fish to life. Dry sake served cold rounds out this dish well.

Recipe notes

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