15 min dinner ft. yuzu misoyaki glazed sea bass

Clean fish and pat dry. Melt butter in a bowl, then mix in sesame seeds, seaweed, garlic, ginger, and pinch of salt. Pop butter in the fridge for about 5 mins to let it firm up. In the meantime, cut up the fish into portion size pieces and saute mushrooms till golden brown with a bit of garlic. Once the butter is hardened, place fish onto a baking tray with a light coat of oil. Use a spoon to scrape a thin layer of the butter and place that on top of the fish. Bake fish at 400F for 8 mins. In the meantime, boil the choy sum in heavily salted water for 3 mins, then rinse in cold water to halt cooking process. Boiling the veggies in salted water helps preserve their color but won’t add additional sodium to your meal, since we rinse them. By now, your fish should be ready for the glaze. Add a light layer of Omsom yuzu misoyaki glaze (or your own) then broil for 2-3 more mins until bubbling. Plate and enjoy with rice!