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).
Provided by Acerast
Categories Bass
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 153.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 11.7, Sodium 1483.8, Carbohydrate 19, Fiber 1.4, Sugar 11.9, Protein 9.1
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