Miso-Glazed Sea Bass

acerast's Note:

My friend Yohko put this recipe from Epicurious.com in my "birthday book". Yohko is a great cook who was born in Japan and has lived in the Pacific Northwest as well as in the MidWest. This is a very simple preparation and procedure but it requires some specialty items that you may need to purchase in the local Asian market and liquor stores. You'll need at least 2 hours to marinate so plan ahead. (Please note the variation in reviews and reduce the sugar according to your personal taste).

• Total Time: 6 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 4

• 1/3 cup sake (Japanese rice wine)
• 1/3 cup mirin (sweet Japanese rice wine)
• 1/3 cup miso (fermented soybean paste)
• 3 tablespoons brown sugar, packed (more or less according to your taste)
• 2 tablespoons soy sauce
• 4 -6 ounces sea bass fillets (may substitute salmon or tuna)
• 2 tablespoons green onions, chopped
• 2 tablespoons fresh basil, chopped

Directions:

1. Mix sake, mirin, miso, brown sugar and soy sauce in a shallow baking dish.
2. Add fish; turn to coat with marinade.
3. Cover and refrigerate at least 2 hours and up to 6 hours.
4. Preheat broiler.
5. Place fish on rimmed baking sheet.
6. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes.
7. Transfer to individual dinner plates.
8. Sprinkle with green onions and basil; serve.

Reviews

[Dre S]

Liked this a lot and it was super easy. I think it would be great with tofu too. I halved the recipe for 2 servings and still had a ton of marinade. I used tamari for the soy and only used 1 tsp sugar, which I thought was plenty.

[Erin OConnell]

I can't believe that I ruined sea bass. It is hard to tell what all is wrong with this recipe, but the brown sugar stands out. It should never, ever be put anywhere near a fish, and certainly not on a fish under the broiler (where it burns). Honestly, both my husband and I had to chuck our $20 worth of sea bass, and we are not picky eaters.