Really delicious Japanese-flavored fish that takes a couple days of advanced planning but not too much work to make. First tried it about a decade ago, when my grandma made it. Great for hosting dinners.
-1/3 cup sake
-1/3 cup michiu or mirin (rice wine)
-1/3 cup light yellow miso
-3 tablespoons brown sugar (can be a little more liberal with this)
-2 tablespoons soy sauce
-2 lbs. of sea bass fillets (about 3/4 inch thick, ring of skin around circumference)
-optional toppings: green onions or fresh basil
About 1-2 days before anticipated serving, marinate the sea bass. Mix first 5 ingredients in shallow glass (non-reactive) baking dish. Add fish and turn to coat. Cover and refrigerate, turning over at the midpoint.
On the day of cooking, remove fish from marinade (and keep marinade). On a frying pan over medium-high heat, sear each side of the fish until each side caramelizes. Then turn the heat to medium-low and cover the frying pan until the fish is done, turning over the fish once (around 5-10 minutes for each side, depending on thickness). When done (i.e., meat is white instead of translucent, and flakes off), remove from heat and transfer to a plate.
Sprinkle fillets with green onions or basil and serve. Can also heat up the reserved marinade to have additional sauce on the side (make sure to bring to a boil, as the marinade has touched raw fish).
Can substitute other flaky white fishes for sea bass, including black cod. If no sake, can just use the michiu or mirin, but may need to add a little more brown sugar.
-March 27, 2011: Started with a miso seaweed soup (with beech mushrooms and tofu). Served fish with brown rice and baby bok-choy. Followed by a mango pudding dessert (with fresh mangoes, topped with condensed milk). 2.5 pounds of wild Chilean sea bass was bought at Marina for $16.99/lb. (by far the most expensive ingredient). Served about 6.
-February 24, 2011: Experimented with using whole black gill cod and another small, relatively cheap ($5/lb.) whole fish. Not very good quality (from 99 Ranch), and too many bones. Should stick with larger flaky white fishes – you get what you pay for.
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