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 cup unsalted butter, cubed
• 2 tablespoons olive oil
• 1 cup onion, finely chopped

Method

1. 01
   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. 02
   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. 03
   In a large saucepan over medium heat, warm the olive oil. Add the chopped onion and sauté until translucent.
4. 04
   Add the arborio rice to the saucepan and stir for 2 minutes until each grain is coated and slightly toasted.
5. 05
   Slowly add the chicken stock, one ladleful at a time, stirring constantly. Allow the rice to absorb the liquid before adding more.
6. 06
   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. 07
   Stir in the Parmesan cheese and butter, then season with salt to taste. Keep warm over low heat.
8. 08
   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. 09
   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.