Miso-Glazed Chilean Sea Bass

Ingredients

• 4 Chilean sea bass fillets (6 oz each), skin on
• 1/3 cup white (shiro) miso paste
• 1/4 cup sake
• 1/4 cup mirin
• 3 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• Pickled ginger, to serve
• Steamed bok choy, to serve

Instructions

1. 1

   In a small saucepan, combine sake and mirin. Bring to a simmer over medium heat and cook for 2 minutes to burn off alcohol. Add miso and sugar, whisking until smooth. Remove from heat and stir in soy sauce and sesame oil. Cool completely.

2. 2

   Pat fish fillets completely dry. Place in a glass dish and spoon half the marinade over the top, turning to coat. Reserve remaining marinade.

3. 3

   Cover and marinate in the refrigerator for 24–72 hours. The longer the marination, the deeper the flavor.

4. 4

   When ready to cook, remove fish from marinade and gently wipe off excess glaze (it will burn before the fish cooks through).

5. 5

   Position oven rack 6 inches from broiler element. Preheat broiler to high.

6. 6

   Place fish skin-side down on a foil-lined, lightly oiled baking sheet.

7. 7

   Broil for 10–12 minutes until the surface is deeply caramelized and dark in spots, and the fish flakes easily. Watch carefully to prevent burning.

8. 8

   Brush with a little reserved marinade in the last 2 minutes if desired. Serve over steamed rice with bok choy, green onions, sesame seeds, and pickled ginger.