Grilled Bass with Sour Tomato Broth Recipe

For Grilled Bass:

1. Heat a grill pan over high heat.
2. Toss together the sesame seeds and cilantro in a small bowl. Set aside.
3. Combine the olive oil, sesame oil, garlic, and miso in a small bowl. 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. Remove the bass from the grill and sprinkle the sesame seed mixture evenly on top of the fish. Serve with the sour tomato broth.

For Sour Tomato Broth:

1. Preheat the oven to 250°F.
2. Arrange the tomatoes on a shallow baking sheet and roast until shriveled, 50 to 60 minutes.
3. While the tomatoes are roasting, heat the canola oil in a large pot over medium heat. Add the ginger, garlic, and chiles and sauté until fragrant, about 5 minutes. Add the fish bones, fish sauce, lime leaves, tamarind paste, and 3 cups water. Bring to a simmer and cook for 10 minutes. Add the white wine and simmer for another 10 minutes.
4. 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.