Sample Recipe 3: Miso Chilean Sea Bass with Pork & Leftovers Fried Rice

Written By Ryleigh Burns

We love this recipe because it helps big time with food waste, while tasting delicious. We chose sea bass since it’s on sale and delicious served simply, but this fried rice can be pared with any choice of protein. Honestly, it’s great all on its own!

Prep Time: 20 minutes

Cook time: 15 minutes

Clean up rating: 7/10, one pot + one pan + cutting board

Ingredients

  • Chilean sea bass fillets

  • 1Ground pork (Buy 2 get 1 free, freeze extras)

  • 3 cups cooked rice (day-old preferred)

  • Leftover/extra broccoli, kale, peppers, whatever you want to get rid of.

  • Egg (optional)

  • 2–3 tbsp Asian sauce (soy, tamari, or teriyaki) (On sale!)

  • 2 tbsp oil

  • 2 cloves garlic

  • 1 tsp sesame oil (optional)

Instructions

Bake the sea bass

  • Preheat oven to 400°F.

  • Brush fish lightly with oil and a spoon of Asian sauce (we used Miso).

  • Bake 10–12 minutes until flaky.

Make pork & fried rice

  • Heat oil in large skillet.

  • Brown ground pork.

  • Add garlic and cook 1 minute.

  • Stir in chopped veggies; cook until soft.

  • Optional - add egg

  • Add rice and Asian sauce.

  • Stir-fry 3–4 minutes.

  • Finish with a drizzle of sesame oil.

Serve sea bass over the fried rice.

Ryleigh Burns
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Sample Recipe 2: Sticky Asian-Glazed Lamb (or Pork) Ribs with Sesame Broccoli