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Miso Soy Seabass with Coconut Rice & Broccoli

Enjoy the crispy Miso Soy Sea Bass served with Toasted Coconut Rice and Roasted Broccoli.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 170 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Vegetable oil | Olive oil | Salt | Black pepper | Frying pan | Cooking pot | Baking tray | Small bowl

Cooking Instructions


Step 5 : Make the Dressing

Chop the spring onion and coriander leaves. Squeeze the lime into a bowl. To the bowl, add the remaining miso, 2 tablespoons of olive oil (per person), sweet soy sauce and honey. Stir everything together well. Mix in the coriander leaves and half of the spring onion.

400 ml Water
180 g Jasmine Rice
320 g Seabass Fillet
70 g Miso Paste
10 ml Tamari Soy Sauce
300 g Broccoli
120 g Red Onion
15 g Spring Onion
7 g Coriander Leaves
30 g Coconut Desiccated
10 g Honey
65 g Lime
30 g Sweet Soy Sauce
10 ml Toasted Sesame Oil
30 g Cashewnuts


Nuts, Sesame, Soy, Fish

Step 1 : Cook the Rice

Preheat your oven to 220°C/200°C (fan)/gas 7. Rinse the jasmine rice under running water until clear. In a pot, bring the measured water to a boil, stir in a pinch of salt, add the rice, boil for 1 minute, then cover and simmer on low for 12 minutes. After cooking, fluff with a fork.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Roast the Veggies

Slice the red onion into wedges, cut the broccoli into florets, place on a baking tray, drizzle with oil, season with salt and pepper, and roast for 10 minutes.

Step 2 : Cook the Sea-bass

Marinate the sea bass in half of the miso paste and tamari sauce, ensuring it's well coated. In a pan heated with oil over medium-high, cook the sea bass skin-side down for 4 minutes until crispy, then flip and cook for another 3 minutes. Set aside.

Step 4 : Toast the Coconut

Toast the desiccated coconut in a hot pan until golden, stirring frequently, then transfer to a bowl to cool.

Step 6 : Serve and Enjoy!

Stir the toasted coconut and the rest of the spring onions into the cooked rice. Serve the rice with the crispy sea bass and roasted vegetables. Drizzle with the miso dressing and sprinkle with cashew nuts.


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