Serves 2


Seabass portions 2 x 160 g
Yellow wax beans x 400 g
Red miso paste 20 g
Unsalted butter 60 g
White wine 30 ml
Fish stock 60 ml
Fresh chives ½ bch


Take the tip off the beans and wash in cold water. Place fish stock and wine in a heavy based pan and bring to a simmer. Stir in the miso and then off the heat whisk in the cold butter. Cook the beans in salted water until tender, drain and mix in the sauce and add the chives- keep warm.
Season the fish with salt and pepper and grill. Spoon the beans onto the plate and the fish on top. Serve with new potatoes or sticky rice.

Chefs tip: 

Works well with seabream, red mullet, grey mullet and mackerel.