2 cups olives of your choice (such as Castelvetrano)
1 cup white miso
½ cup honey
¼ cup rice vinegar
8 ounces sea bass
1 pound shiitake mushrooms, thinly sliced
½ pound button mushrooms, thinly sliced
2 cups low-sodium soy sauce
1 cup sugar
1 quart canola oil
1 ounce kataifi dough (shredded phyllo dough)
2 tablespoons sliced scallions
8 pieces gem lettuce
Preheat the oven to 400°F. Add the miso, honey, bourbon, and rice vinegar to a small bowl and mix until combined.
Cut the sea bass into eight pieces each roughly the size and length of a thumb. Add the sea bass to the miso marinade and allow to marinate for 10 minutes. Transfer the sea bass to a small sheet pan and bake in the preheated oven for 7 to 10 minutes, until darkly caramelized.
Add the shiitake and button mushrooms, soy sauce, and sugar to a small pot. Cook over medium heat for 10 to 15 minutes, until the mushrooms are tender and the sauce has reduced to a thick glaze.
Heat the canola oil in a medium saucepot to 350°F. Fry the kataifi in the heated oil until golden brown, about 1 minute.
When ready to plate the cups, cut a circle out of the center of each lettuce leaf using a three-inch metal ring mold. Place a small spoonful of the mushroom mixture onto each piece of lettuce, followed by a pinch of the crispy kataifi, a slice of the cooked sea bass, and a pinch of the sliced scallion. Serve immediately.
wine pairing: A sweet, acidic sauvignon blanc will complement the salty miso and tender fish.