The Chef: Hugo Berrios
The Dish: Miso Sea Bass
Ingredients for the fish:
10 oz. Chilean Sea Bass
5 tbs. of red miso paste
1 tbs. of sweet mirin or rice vinegar
1 tbs. of sake
1 tbs. of soy sauce
Salt, to taste
Black pepper, to taste
Sugar, a pinch
Method of Preparation:
-In a large bowl combine miso paste, sweet mirin, sake, soy sauce, salt, black pepper and sugar.
-Marinate the fish and cover it. Let it sit in the fridge overnight.
-Then bake the sea bass in a 350 degree oven for about 10 to 15 minutes. Chef Hugo says to caramelize the fish and be careful not to overcook it.
Ingredients for the pasta:
1 yellow squash, julienned (skin only)
1 zucchini, julienned (skin only)
2 carrots, shredded
1 cup of saffron fettuccine
1 cup of spinach fettuccine
1/4 cup of ponzo sauce
Salt, to taste
Black pepper, to taste
1/2 tbs. of white sesame seeds
1/2 tbs. of black sesame seeds
2 tbs. of chopped cilantro
Method of Preparation:
-Begin by chopping the veggies.
-Next, sauté boiled saffron and spinach fettuccine with the veggies.
-Now add ponzo sauce, salt, black pepper, white and black sesame seeds and some fresh cilantro.
To Plate the Dish:
First place the pasta on a plate, and then top it off with the fish. At the restaurant, Chef Hugo garnishes with purple cabbage, sweet soy glaze, fresh cilantro and fried linguini.
Serving Suggestion: Chardonnay
Serves: 1
FOR MORE INFORMATION:
Kefi Restaurant and Lounge
18851 NE 29th Avenue, Suite 102
Aventura, FL 33180
305-466-1115
http://www.kefi.com/
