Chef Smoke Special: Infused Miso Glazed Sea Bass with Coconut Ginger Rice and Sesame Snap Peas

Chef Smoke Special: Infused Miso Glazed Sea Bass with Coconut Ginger Rice and Sesame Snap Peas

A polished home-gourmet seafood plate with flaky sea bass, a glossy miso glaze, fragrant coconut ginger rice, and crisp sesame snap peas. Clean, elegant, and completely different from the heavier steakhouse and Italian specials.

Yield

4 servings

Potency Assumption

This recipe uses:

• 3.5 grams cannabis flower
• 20% THC
• 3.5 grams = 3500 mg flower
• 3500 mg × 20% = 700 mg total THC before decarboxylation
• Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Butter Batch Potency

This infused butter recipe makes 1/2 cup infused butter

• Total batch potency: approximately 560 mg THC
• 1/2 cup = 8 tablespoons
• Each tablespoon = approximately 70 mg THC

Recipe Potency

This recipe uses:

• 2 tablespoons infused butter total

So:

• 2 tablespoons × 70 mg = 140 mg THC total in recipe
• Divided into 4 servings = 35 mg THC per serving

Ingredients

For Decarboxylation

• 3.5 grams cannabis flower

For Infused Butter

• all of the decarboxylated cannabis
• 1/2 cup unsalted butter
• 1 cup water

For the Sea Bass

• 4 sea bass fillets, about 6 ounces each
• salt and black pepper
• 1 tablespoon neutral oil

For the Miso Glaze

• 2 tablespoons white miso
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon finely grated ginger
• 1 small garlic clove, finely grated
• 2 tablespoons infused butter

For the Coconut Ginger Rice

• 1 1/4 cups jasmine rice
• 1 cup full-fat coconut milk
• 1 cup water
• 1 teaspoon finely grated ginger
• 1/2 teaspoon salt
• 2 green onions, thinly sliced

For the Sesame Snap Peas

• 10 ounces sugar snap peas
• 1 tablespoon neutral oil
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon sesame seeds
• 1 teaspoon lime juice

For Finishing

• sliced green onions
• black sesame seeds or white sesame seeds
• lime wedges

Decarboxylation Instructions

1. Preheat the oven to 240°F.
2. Break the cannabis flower into small pieces by hand.
3. Spread evenly on a parchment-lined tray.
4. Bake for 35 to 40 minutes, stirring once halfway through.
5. Cool completely.

Infused Butter Instructions

1. Combine the decarboxylated cannabis, butter, and water in a small saucepan.
2. Keep over very low heat at a gentle simmer for 2 to 3 hours.
3. Stir occasionally and do not let it boil hard.
4. Strain through cheesecloth or a fine mesh strainer into a heatproof container.
5. Refrigerate until solid.
6. Lift off the butter and discard the water.
7. Measure out 2 tablespoons for this recipe.

Coconut Ginger Rice Instructions

1. Rinse the jasmine rice until the water runs mostly clear.
2. Add the rice, coconut milk, water, ginger, and salt to a saucepan.
3. Bring to a gentle boil.
4. Cover, reduce to low, and cook for 15 minutes.
5. Remove from heat and let sit covered for 10 minutes.
6. Fluff with a fork and stir in the sliced green onions.

Sesame Snap Peas Instructions

1. Heat the neutral oil in a skillet over medium-high heat.
2. Add the snap peas and cook for 2 to 3 minutes until bright and just crisp-tender.
3. Stir in the sesame oil, soy sauce, sesame seeds, and lime juice.
4. Remove from heat.

Miso Glaze Instructions

1. In a small saucepan over very low heat, whisk together the miso, honey, soy sauce, rice vinegar, sesame oil, ginger, and garlic.
2. Add the 2 tablespoons infused butter.
3. Stir until smooth and glossy.
4. Keep warm over very low heat. Do not boil.

Sea Bass Instructions

1. Preheat the oven to 400°F.
2. Pat the sea bass fillets dry and season lightly with salt and pepper.
3. Heat the neutral oil in an oven-safe skillet over medium-high heat.
4. Sear the fillets for 2 minutes on the first side.
5. Flip carefully, brush generously with the miso glaze, and transfer to the oven.
6. Roast for 5 to 7 minutes, depending on thickness, until the fish is flaky and just cooked through.

Plate

1. Spoon coconut ginger rice onto each plate.
2. Set a glazed sea bass fillet on top or alongside.
3. Add sesame snap peas to the side.
4. Brush with a little extra glaze.
5. Finish with green onions, sesame seeds, and a lime wedge.

Potency Per Serving

• Total recipe potency: approximately 140 mg THC
• Serving size: 1 plated entrée
• Potency per serving: approximately 35 mg THC

Storage Notes

• Sea bass is best served fresh.
• Rice can be made ahead and reheated gently.
• Snap peas are best cooked close to serving time for the best texture.