CATCH NYC’S BOURBON MISO SEA BASS LETTUCE CUPS

AS FEATURED ON DOMINO, THROW A FAB FETE WITH THIS BOURBON MISO SEA BASS LETTUCE CUPS RECIPE FROM CATCH NYC. IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!

Serves 8

INGREDIENTS 

  • 1 cup white miso
  • 1/2 cup honey
  • 1/4 cup bourbon
  • 1/4 cup rice vinegar
  • 8 ounce sea bass
  • 1 pound shiitake mushrooms, thinly sliced
  • 1/2 pound button mushrooms, thinly sliced
  • 2 cups low-sodium soy sauce
  • 1 cup sugar
  • 1 quart canola oil
  • 1 ounce kataifi dough (shredded phyllo dough)
  • 2 tablespoons sliced scallions
  • 8 pieces gem lettuce

SEA BASS

TO ASSEMBLE

  1. Preheat the oven to 400º F.
  2. Add the miso, honey, bourbon, and rice vinegar to a small bowl and mix until combined.
  3. Cut the sea bass into eight pieces each roughly the size of and length of a thumb. Add the sea bass to the miso marinade and allow to marinate for 10 minutes.
  4. Transfer the sea bass to a small sheet pan and bake in the preheated oven for 7 to 10 minutes, until darkly caramelized.

MUSHROOM MIXTURE

TO ASSEMBLE

  1. Add the shiitake mushrooms and button mushrooms, soy sauce, and sugar to a small pot.
  2. Cook over medium heat for 10 to 15 minutes, until the mushrooms are tender and the sauce has reduced to a thick glaze.

CRISPY KATAIFI

TO ASSEMBLE

  1. Heat the canola oil to 360º F.
  2. Fry the kataifi in the heated oil until golden brown, about 1 minute.

LETTUCE CUPS

TO ASSEMBLE

  1. When ready to plate the cups, cut a circle out of the center of each lettuce leaf using a three-inch metal ring mold.
  2. Place a small spoonful of the mushroom mixture onto each piece of lettuce, followed by a pinch of the crispy kataifi, a slice of the cooked sea bass, and a pinch of the slice scallion
  3. Serve immediately.

WINE PAIRING

A sweet, acidic sauvignon blanc will complement the salty miso and tender fish.