Bass Satay

From Epicurious. Miso, sake, and mirin can be found at Asian grocery stores. Black cod, halibut, or striped bass can be substituted for the sea bass.

• Ready In: 24 hrs 15 mins
• Serves: 2

Ingredients

• Marinade

• 1  cup sake
• 1  cup mirin
• 1  cup miso
• 1  cup sugar
• 1⁄2 cup  chopped ginger
• 1⁄2 cup  chopped garlic

• Satay

• 2  pieces  sea bass (2 ounces each)
• 4  jumbo stalks peeled asparagus (4 inches)
• 1  tablespoon olive oil
• 1  tablespoon  minced chives

Directions

1. Combine marinade ingredients. Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add asparagus; sauté all sides. Arrange asparagus on a plate. Top with bass, drizzle with reserved marinade, garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.).