SAKE KASU-MARINATED SEA BASS WITH COCONUT GREEN CURRY SAUCE

Sake Kasu-Marinated Sea Bass with Coconut Green Curry Sauce image

Yield Serves 6

Number Of Ingredients 12

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For marinade
a 1-inch piece fresh gingerroot
1 cup mirin*
1/2 cup sake kasu* (fermented lees of Japanese rice wine)
1/2 cup tamari* or soy sauce
1/4 cup white miso*
1/4 cup rice vinegar (not seasoned)
2 tablespoons packed brown sugar
six 6- to 7-ounce skinless pieces Chilean sea bass fillet (each about 1 1/2 inches thick)
1 tablespoon vegetable oil
Accompaniment: Coconut Green Curry Sauce
*available at Japanese markets and by mail order from Uwajimaya,tel. (800) 889-1928

Steps:

Make marinade:
Peel and chop gingerroot. In a blender combine gingerroot with remaining marinade ingredients and blend until smooth.
Arrange sea bass in a 2-inch-deep dish just large enough to hold fish in one layer and pour marinade over it, turning fish to coat well. Marinate fish, covered and chilled, at least 2 hours and up to 2 days.
Preheat oven to 400°F. and wrap handle of a 12-inch non-stick skillet with a triple-layer of foil, shiny side out, if handle is not ovenproof. Remove fish from marinade, letting excess marinade drip off, and put on a plate. Discard excess marinade. In non-stick skillet heat oil over moderately high heat until hot but not smoking and sear fish on 1 side only until golden brown, about 3 minutes. With tongs turn fish over and transfer skillet to middle of oven. Roast fish until just cooked through, 6 to 8 minutes. Serve sea bass with curry sauce.