1/3cuplight yellow or white miso*I use Shirakiku Organic, Gluten Free Miso
3tablespoonsdark brown sugarpacked
2tablespoonsgluten free soy sauceI use San-J
4 6-ounceChilean Sea Bass filletseach about 3/4 inch thick
2tablespoonsgreen onions(scallions or chives)chopped, optional
2teaspoonsblack and/or white sesame seedsoptional
Instructions
Mix first 5 ingredients (sake, mirin, miso, brown sugar, and soy sauce) in shallow bowl or baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 and up to 6 hours, if possible.
Preheat broiler.
Remove fish from marinade (but don't throw away marinade!) and place on a rimmed baking sheet lined with foil and spray with non-stick cooking oil. With broiler door slightly open, broil fish approx. 6 inches from heat source until just opaque in center and caramelized on top, about 6-7 minutes, depending on thickness of the fish fillets.
While fish is cooking, pour the remaining marinade into a small sauce pan and bring to a boil. Now you can use the marinade as a delicious sauce for the fish!
Once fish is cooked, transfer fillets to individual plates or a platter. Sprinkle with green onions, black sesame seeds, and serve.
Notes
*Mirin is a sweet Japanese wine and Miso is a fermented soybean paste. Both are available at Asian markets, specialty foods stores, and in the Asian foods section of some supermarkets.Since Chilean Sea Bass is an expensive fish. I look to buy it when it's on sale. Whole Foods has been offering frequent and substantial discounts lately so check them out if you have a store near you!Some sakes may have traces of gluten. If you're not particularly sensitive to trace gluten, you probably won't have a problem with any sake.This delicious marinade can also be used on tofu, chicken, and other types of fish.