August 28, 2026
A simple summer seafood dish that’s full of fresh flavour, with beautifully crisp sea bream, sweet caramelised corn and vibrant vegetables.
1. Mix together the softened butter, white miso paste and furikake until smooth. Set aside.
2. Pat the sea bream fillets dry with kitchen paper. Using a sharp knife, lightly score the skin with shallow cuts and season generously with sea salt.
3. Heat a large non-stick frying pan or cast iron skillet over a medium-high heat. Add the sesame oil, then place the sea bream into the pan skin-side down. Press the fillets down for the first minute using a fish weight, or a small pan lined with baking parchment, to stop the fish curling.
4. Cook for 2-3 minutes until the skin is crisp and golden. Turn the fish over and cook for 30-60 seconds until just cooked through. Brush the crispy skin with the teriyaki sauce.
5. Meanwhile, heat a ridged griddle pan and char the baby corn until lightly softened. Add 2 tablespoons of the miso butter and cook until bubbling, sticky and lightly caramelised. Finish with a sprinkle of chopped coriander.
6. Heat the sesame oil in a large frying pan or wok. Stir-fry the courgettes, spring onions and pak choi for 3-4 minutes. Add the soy sauce, fish sauce and lime juice, tossing until the vegetables are just tender and lightly caramelised. Stir through the coriander and chopped peanuts.
7. Divide the vegetables between two plates. Top with the miso buttered baby corn and the crispy sea bream. Serve with lime wedges for squeezing over just before eating.
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