Recipe by Acerast
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).
Top Review by 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.
- 78.07 ml sake (Japanese rice wine)
- 78.07 ml mirin (sweet Japanese rice wine)
- 78.07 ml miso (fermented soybean paste)
- 44.37 ml brown sugar, packed (more or less according to your taste)
- 29.58 ml soy sauce
- 113.39-170.09 g sea bass fillets (may substitute salmon or tuna)
- 29.58 ml green onions, chopped
- 29.58 ml fresh basil, chopped
Directions See How It's Made
- Mix sake, mirin, miso, brown sugar and soy sauce in a shallow baking dish.
- Add fish; turn to coat with marinade.
- Cover and refrigerate at least 2 hours and up to 6 hours.
- Preheat broiler.
- Place fish on rimmed baking sheet.
- With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes.
- Transfer to individual dinner plates.
- Sprinkle with green onions and basil; serve.