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Sea Bass, Sea Vegetables, Oyster, Miso Sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Complex

Appears in
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

  • 2 kg line caught sea bass, filleted, pinned and washed

Method

Sea Bass

  1. Take 85-100g for each portion.
  2. Using a sharp filleting knife, scale the fish and remove from the bone, remove the pin bones, trim and cut into portions. Score the skin and rinse with cold water and dry. Keep in the fridge until needed.

Miso Mayonnai

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