For marinade

  • a 1-inch piece fresh gingerroot
  • 1 cup mirin*
  • 1/2 cup Artisan SakeKasu
  • 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 Asian groceries or super-markets


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.

[via Epicurious]