Bass and sea lettuce parcels with miso vegetables - Discover Seafood

Ingredients

• 225g bass fillet, cut into 2 pieces (head end/tail end)
• A thumb-sized piece of ginger, peeled and finely cut into straws
• 2 spring onions finely cut into straws
• Sea lettuce
• Sea salt
• Mirin (Japanese rice wine)
• A few small florets of broccoli, cut into small chunks
• 1 Chantenay carrot, peeled and cut into julienne strips
• 1 garlic clove, finely sliced
• ½ teaspoon of white miso paste
• 1 ramekin of cooked rice
• Greaseproof paper
• Natural twine or butcher’s string