Just a typical day in my life as a chef—cooking, tasting, and making sure every plate is perfect. Today’s lineup: miso-glazed sea bass, chicory salad with citrus, fennel, burrata & hazelnuts, coconut jasmine rice, and soy-roasted broccolini. Here’s the recipe for my Miso-Glazed Sea Bass (serves 6): Ingredients: • 6 (5 oz) sea bass fillets • 1⁄2 cup white miso paste • 1⁄4 cup mirin • 1⁄4 cup sake • 3 tbsp soy sauce • 2 tbsp honey • 1 tbsp grated ginger • 2 cloves garlic, minced • 1 tbsp sesame oil • 2 scallions, thinly sliced (for garnish) Instructions: 1. Make the glaze – In a small saucepan over medium heat, whisk together miso paste, mirin, sake, soy sauce, honey, ginger, and garlic. Bring to a simmer, stirring until smooth. Remove from heat and let cool slightly. 2. Marinate – Coat the sea bass fillets with the glaze and let them marinate in the fridge for at least 1 hour (or overnight for deeper flavor). 3. Cook – Preheat oven to 400°F. Heat sesame oil in a pan over medium-high heat. Sear the fillets for 2 minutes on each side, then transfer to a baking sheet. Brush with more glaze and roast for 6-8 minutes, until the fish is flaky and caramelized. 4. Serve – Garnish with sliced scallions and enjoy! #MannyEats #RVADine #RichmondVA #TuckahoeVA #PrivateChefLife #SeafoodLover #EatWell #rvaprivatechef#misoblackcod