Grilled Bass with Sour Tomato Broth

Directions

1. 1
   Heat a grill pan over high heat. Toss together the sesame seeds and cilantro in a small bowl. Set aside.
2. 2
   Combine the olive oil, sesame oil, garlic, and miso in a small bowl.
3. 3
   Brush the mixture on both sides of the bass. Season with salt and pepper. Arrange the bass on the grill and grill for 3 minutes on each side.
4. 4
   Remove the bass from the grill and sprinkle the sesame seed mixture evenly on top of the fish.
5. 5
   Serve with the sour tomato broth. For Sour Tomato Broth: Preheat the oven to 250F. Arrange the tomatoes on a shallow baking sheet and roast until shriveled, 50 to 60 minutes. While the tomatoes are roasting, heat the canola oil in a large pot over medium heat.
6. 6
   Add the ginger, garlic, and chiles and saut until fragrant, about 5 minutes.
7. 7
   Add the fish bones, fish sauce, lime leaves, tamarind paste, and 3 cups water. Bring to a simmer and cook for 10 minutes.
8. 8
   Add the white wine and simmer for another 10 minutes. Strain the liquid into another pot and add the lime juice and bok choy. Bring to a simmer over medium heat and cook until the bok choy is cooked through, 2 to 3 minutes. Stir in the roasted tomatoes and scallions. Season with salt.