Miso-Glazed Sea Bass

Name: Miso-Glazed Sea Bass
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 4 serving(s)
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

(4)

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).

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READY IN: 6hrs 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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