By acerast on January 04, 2007
"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)."
Serving Size: 1 (113 g)
Servings Per Recipe: 4
"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."
"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."
"I love this marinade. So easy and tasty. This is my favorite recipe for a party. It works well with Sable fish (black cod) also. Sable fish is a little less expensive. I cut the sugar in half and spoon it on really thick before broiling."