Recipe information
Yield
Makes 4 Servings
Ingredients
2
teaspoons water
1
teaspoon prepared Chinese-style hot mustard or Dijon mustard
1
/3 cup white miso (fermented soybean paste)*
3
tablespoons rice vinegar
2
tablespoons mirin (sweet Japanese rice wine)**
4
teaspoons sugar
1
teaspoon soy sauce
4
5- to 6-ounce sea bass fillets
8
green onions, trimmed
Olive oil
Toasted sesame seeds
Need to make a substitution?
Preparation
Step 1
Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan. Stir over medium heat until smooth, about 3 minutes. Whisk in mustard mixture. DO AHEAD Can be made 1 day ahead. Rewarm over low heat before using.
Step 2
Prepare barbecue (medium-high heat). Brush fish and green onions with oil. Sprinkle both with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Grill onions until beginning to brown, about 3 minutes per side. Transfer fish and onions to 4 plates. Spread sauce atop fish. Sprinkle sesame seeds over sauce and serve.