Tender Miso-Glazed Sea Bass on Saffron Risotto

Ingredients

• 4 pieces sea bass fillets skin-on
• 2 tablespoons white miso paste
• 2 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon sugar
• 2 cups arborio rice
• 1 teaspoon saffron threads soaked in 2 tablespoons warm water
• 4 cups chicken stock low sodium
• 1 cup Parmesan cheese grated
• 1/4 cup unsalted butter cubed
• 2 tablespoons olive oil
• 1 cup onion finely chopped

Instructions

1. 1 In a small bowl, combine white miso paste, mirin, sake, and sugar. Mix well until the sugar dissolves completely to form the miso glaze.
2. 2 Place the sea bass fillets on a tray. Brush them generously with the miso glaze on both sides. Let them marinate for at least 15 minutes.
3. 3 In a large saucepan over medium heat, warm the olive oil. Add the chopped onion and sauté until translucent.
4. 4 Add the arborio rice to the saucepan and stir for 2 minutes until each grain is coated and slightly toasted.
5. 5 Slowly add the chicken stock, one ladleful at a time, stirring constantly. Allow the rice to absorb the liquid before adding more.
6. 6 After about 15 minutes, add the saffron threads with their soaking water. Continue to stir and cook until the rice is creamy and al dente.
7. 7 Stir in the Parmesan cheese and butter, then season with salt to taste. Keep warm over low heat.
8. 8 Preheat a grill or broiler. Cook the marinated sea bass fillets skin-side down for 4-5 minutes until the skin is crispy and the fish is tender.
9. 9 To serve, spoon the saffron risotto onto plates and place a miso-glazed sea bass fillet on top. Garnish with a sprinkle of finely chopped chives.