NKO Club | 🐟stellar miso soy seabass and some reflection on good friday 4.18.25 ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ...

For the sauce Grind the leaves in a blender with the vinegar. Add the salt and blend again before straining. Prepare close to serving time to retain the leaves’ vibrant green color.

Reserve the water from steaming. Pour about 5 tablespoons of the cooking water into a small pan and add the soy sauce. Bring up to the boil and pour over the fish. Heat the sesame oil in the same pan.

For the sea bass en papillote ... lime juice, cherry tomatoes and soy sauce into a small bowl and stir together. Set aside. For the lime butter sauce, heat the olive oil in a small saucepan ...