Photo: Anna Pelzer
Grilled Miso-Glazed Sea Bass with Japanese Cucumber Salad
12 ingredients
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Estimated Nutrition (whole recipe, rough)
175
Calories
6g
Protein
2g
Fat
36g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Yuzu | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 sea bass fillets, each 4 oz.
- 1/2 cup plus 2 Tbs. red miso glaze with yuzu
- 1 large English (hothouse) cucumber, thinly
- sliced
- 1/4 daikon radish, peeled and grated
- 2 green onions, both white and light green
- portions, thinly sliced diagonally
- 1/4 cup mirin
- 1/4 cup rice vinegar
- 1 Tbs. sugar
- 2 Tbs. soy sauce
- Dash of hot sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes