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Agave and Soy Glazed Sea Bass with Asian Greens Recipe

Mark Sargeant glazes his sea bass with a sweet marinade and serves alongside flash-fried pak choi and ginger.

By lovefood · From Open Recipes · 13 ingredients
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Why it works: Kale and agave share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 20 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

4 people
Prep10 min
Cook25 min

Ingredients

Contains: wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By lovefood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Kale + agavetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together20 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Garlic + broccolitop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,072 recipes

    Shared aroma: linalool (floral, citrus).

  3. Broccoli + sesametop 3% of all pairs
    Aroma overlapstrong
    Mentioned together372 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  4. Garlic + kaletop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together490 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Broccoli + kaletop 3% of all pairs
    Aroma overlapstrong
    Mentioned together75 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the kale

How well each one fits the dish's main ingredients (ginger, garlic, broccoli, sesame, sauce, agave, syrup):

  1. Welsh onionbetter flavor fit
  2. Spinachabout as good a flavor fit
  3. Capsicumabout as good a flavor fit
  4. Kalethe original

Fit is the average pairing score against ginger, garlic, broccoli, sesame, sauce, agave, syrup. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).