White Miso Potatoes with Seabass Recipe

Japanese white miso, with pan roasted potatoes first hit the culinary radar a few years ago.

It's good (I think).  Why not serve the miso potatoes with pan fried seabass and green beans?

Rick Stein (UK chef and TV presenter) paired seabass and vanilla.  White miso wasn't exatly a leap of faith after that, it made sense.

For the potatoes (4):

500g baby potatoes, scrubbed and simmered in salted water until tender (start them in cold water) cook for around 15 or 20 minutes. 

1/2 TBSP white miso

1 TBSP unsalted butter

(Mash the miso and butter together)

1 thickly chopped/sliced fresh garlic clove (optional if you love garlic)

Method:

Cool (and chop) the cooked potatoes.

Once cool return the potatoes to the wok or pan and saute over a medium to low heat with miso butter (and perhaps garlic).

Serve.  The miso potatoes balanced beautifully with seabass (naturally sweet) and green beans.  I couldn't stop eating the potatoes.

Another white miso and fish dish:

Miso Salmon With Kale and Ginger Brown Rice