Miso-Glazed Chilean Sea Bass with Forbidden Rice, Baby Bok Choy, Mirin Soy Marinated Shiitake Mushrooms, Miso Glaze
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Miso-Glazed Chilean Sea Bass with Forbidden Rice, Baby Bok Choy, Mirin Soy Marinated Shiitake Mushrooms, Miso Glaze

By October 20, 2025

Recipe courtesy of Garrett Yokoyama, Executive Chef, Palos Verdes Golf Club (Palos Verdes Estates, Calif.)

Ingredients

Instructions

Procedure for the Soy Mirin Marinade for Shiitake Mushrooms:

  1. In a saucepot, combine all marinade ingredients.
  2. Bring to a strong boil over high heat.
  3. Carefully ignite the liquid (using a torch or tilting into flame if on gas).
  4. Let the alcohol burn off naturally—flame should subside within 15–30 seconds. Do not stir or cover during flame.
  5. Heat oil to 350°F. Fry shiitake mushrooms until soft and slightly browned (about 1–2 min).
  6. Remove and drain briefly on towel.
  7. Add fried mushrooms directly to the reduced marinade.
  8. Simmer for 15 minutes on low heat.
  9. Let mushrooms cool in the liquid to absorb full flavor.

Procedure for the Forbidden Rice:

  1. Rinse rice thoroughly under cold water until water runs mostly clear—helps remove excess starch.
  2. Combine in pot: 1 cup forbidden rice, 1¾–2 cups water, optional ½ tsp. salt. Bring to a boil over medium-high heat, then reduce to a low simmer.
  3. Cover and cook for 30–35 minutes, or until rice is tender but still chewy and water is absorbed.
  4. Remove from heat and let steam covered for 5–10 minutes. Fluff with fork before serving.

Procedure for the Miso Glaze:

  1. Combine all ingredients in a high-speed blender.
  2. Blend on high until smooth and fully emulsified—about 45–60 seconds.
  3. Taste and adjust as needed. For more tang, add rice vinegar. For more sweetness, add pineapple juice or sugar. For more umami, add extra miso or soy.
  4. Transfer to squeeze bottles or deli containers.
  5. Hold refrigerated for up to 1 week. Shake before each use.
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