- Roast cashews, then add in to a blender with miso, mirin and 1 ounce of sugar.
- Marinate sea bass in half the mixture overnight for 24 hours.
- Cook 2 ounces of sugar and the rice vinegar until dissolved, then pickle the cauliflower overnight.
- Grill off the sea bass, until cooked through. Also grill the vegetable, then plate with remainder of sauce.
- Garnish with red veined sorrel microgreens.
Ingredient availability varies by location*