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Chilean Sea Bass with Roasted Yellow Tomato Miso Broth By Chef Jayon DeMarco Recipe

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By chow · From Open Recipes · 8 ingredients
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Why it works: Miso and harissa work together. They rank in the top 28% of all ingredient pairs, and 3 recipes mention both. Both carry acetic acid, which smells sour, vinegar. The science ↓

The recipe

1 serving

Ingredients

Contains: milk, soy (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 chow. 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. Miso + harissatop 28% of all pairs
    Aroma overlaplow
    Mentioned together3 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Tomato + olivetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,164 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. White wine + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,039 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Tomato + chickentop 3% of all pairs
    Aroma overlapstrong
    Mentioned together6,027 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Chicken + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together10,796 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

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

Flavor stand-ins for the harissa

How well each one fits the dish's main ingredients (tomato, miso, white wine, chicken, butter, olive):

  1. Garlicbetter flavor fit
  2. Thymebetter flavor fit
  3. Basilbetter flavor fit
  4. Harissathe original

Fit is the average pairing score against tomato, miso, white wine, chicken, butter, olive. 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).