Sunday, May 9, 2010

Miso Glazed Sea Bass

Sea Bass never lets you down.  If you get a fresh piece, it is sweet, firm yet tender, and always cooks up perfectly.  I marinated this sea bass for one day in 1/4 cup of miso, 3 Tbsp Mirin, 3 Tbsp Sake.  Before cooking, remove the fish from the marinade and drain on paper towels.  In a large flat saute pan over high heat, place enough vegetable oil to coat bottom of pan.  When the oil begins to smoke, place the fish into the pan and do not crowd or else it won't brown properly.  Turn heat down to medium high and let sear for about a minute.  Then put 4 tablespoons of butter into the pan.  Once it's melted, tilt the pan and continuously ladle the butter over the top of the fish for another 2 minutes or so.  Remove the fish onto dishes and for a garnish, fry thinly sliced scallions for a few seconds until just wilted.  Serve with wok fried baby bok choy.  
The fish was salty and buttery.  For a healthier heart version, you can skip the butter and flip the fish to sear on both sides.  But oh how we do love the butter!

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