Miso-Glazed Sea Bass

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).

• Ready In: 6 hrs 10 mins
• Serves: 4

Ingredients

• 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.