Dinner

Miso-Glazed Grouper with Black Garlic, Charred Okra & Burnt Orange Emulsion

Name: Miso-Glazed Grouper with Black Garlic, Charred Okra & Burnt Orange Emulsion
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 grouper fillets (200g each, skin on, scaled); 30g white miso; 20g aged golden rum; 10g honey; 5g Dijon mustard; 1 tsp soy sauce; 300g okra (tops trimmed); 80g black garlic (paste or whole, finely minced); 3 oranges (zest + juice, one charred); 100ml fish or chicken stock; 30g cold unsalted butter; 1 tsp white miso (for emulsion); 15ml extra-virgin olive oil; Sea salt, white pepper; Crispy sage leaves for garnish

A thick fillet of grouper glazed with miso and aged rum, pan-seared until the miso caramelizes into a dark, lacquered crust. Served with okra charred until crispy-edged and soft, black garlic purée, and a burnt orange emulsion that bridges sweetness and savoury depth.

535cal 43gprotein 42gcarbs 23gfat 20min prep 40min cook 2serves

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