Miso-Glazed Sea Bass with Saffron Risotto and Wasabi Edamame Purée

Ingredients

• 4 fillets sea bass, skin-on
• 1 cup white miso paste
• 2 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon sugar

• 1 cups Arborio rice
• 1 pinch saffron threads
• 4 cups chicken broth, warmed
• 1 cup Parmesan cheese, grated
• 1 cup white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

• 2 cups edamame, shelled
• 1 tablespoon wasabi paste
• 1 cup vegetable broth
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce

Method

1. 01
   In a small bowl, mix white miso paste, mirin, sake, and sugar until smooth. Brush the mixture over the sea bass fillets and let marinate for 20 minutes.
2. 02
   Prepare the saffron risotto: In a large pan, heat olive oil and sauté the chopped onion until translucent. Stir in Arborio rice and cook for 2 minutes.
3. 03
   Add white wine to the rice and cook until absorbed. Gradually add the warm chicken broth, one cup at a time, stirring frequently until each addition is absorbed before adding the next.
4. 04
   Stir in saffron threads and continue cooking until the rice is creamy and al dente. Finish with grated Parmesan cheese and butter, stirring to combine. Keep warm.
5. 05
   For the wasabi edamame purée: Cook edamame in boiling water for 5 minutes, then drain. Blend edamame with wasabi paste, vegetable broth, sesame oil, and soy sauce to a smooth purée. Adjust seasoning to taste.
6. 06
   Preheat a broiler. Place marinated sea bass fillets on a baking sheet and broil for 5-7 minutes, or until the top is caramelized and the fish is cooked through.
7. 07
   To serve, place a mound of saffron risotto on each plate. Top with a miso-glazed sea bass fillet and a dollop of wasabi edamame purée on the side. Garnish with fresh herbs if desired.