I first had this dish in Nantucket, Massachusetts at The Galley, several years ago and fell in love with it! I have not made it for several years, and decided to make it again this week. I forgot just how wonderful this is! It is umami heaven!! A beautiful light dish that is fast to make on a week night!
However, umami is notoriously difficult to match with wine, as it can make wines bitter & acidic. However, it decreases the sweetness and fruitiness in wine, so turning to a wine such as Riesling or Grüner Veltliner creates a match made in umami heaven!
For those of you who snort at the idea of matching food and wine (I have received that reaction- trust me!), try it!! You will be amazed at the enjoyment that comes from the flavours created and how much more enjoyable the food becomes! It is not snobbery, it is just enjoying life to the full!!
Now to the fish!
Start with the chard! Prep all of your ingredients first before you start. The broiler can be warming then begin with the chard. When when that is in the pot, broil the fish!! If you are in the UK and have difficulty finding chard, pick up a bag of lamb’s lettuce and chard salad and follow recipe- it still works well!
2 1/2oz chard (if needed tear into small pieces)
dash of lemon juice
1 tsp EVOO
1 clove garlic thinly sliced
1 tbsp water
pinch sea salt
pinch fresh ground white pepper
Place the lemon, oil, garlic & onion in a pan and mix. Cook until softened on a low heat. Add the chard & water & cook until tender- 5 minutes.
2 tbsp miso
1 1/2 tbsp rice vinegar
1 tbsp hot water
2 tsp sunflower oil
1 tsp grated ginger (don’t peel it)
1 clove of garlic grated
4 filets of bass
1/4 tsp fresh ground white pepper
Heat a grill or broiler. Line a shallow baking pan with foil. Spray the foil with cooking spray.
Place the miso, vinegar, hot water, oil, ginger & garlic in a jug or bowl and whisk together. Spread over the flesh side of the bass
Place the bass filets in the pan and sprinkle with the pepper Grill or broil for 8-10 minutes watching closely.
Serve with lemon wedges and chard.