For ➍ 5 tbs sake
5 tbs mirin
3 tbs soy sauce
30 g brown sugar
70 g cup miso paste
4 (100-150 g) fillets fresh sea bass, about 2.5 cm thick
2 tbs chopped green onions
Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade.
Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 h. Arrange the fillets on a baking sheet. Discard the marinade.
Preheat the oven's broiler and set the oven rack about 15 cm from the heat source. Prop the oven door to remain slightly ajar.
Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 m. Sprinkle with chopped green onions to serve.
Serve with white rice and pak choi (Chinese cabbage).
Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 h. Arrange the fillets on a baking sheet. Discard the marinade.
Preheat the oven's broiler and set the oven rack about 15 cm from the heat source. Prop the oven door to remain slightly ajar.
Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 m. Sprinkle with chopped green onions to serve.
Serve with white rice and pak choi (Chinese cabbage).
