Pan-roasted Miso-marinated Sea Bass

Ingredients

• Servings: 6
• 1/4 cup sugar
• 1 tablespoon dark corn syrup
• 1 1/2 teaspoons soy sauce
• 1/2 cup sake
• 1/4 cup hoisin sauce
• 1/4 cup miso paste
• 1/4 cup red miso paste
• 1 1/2 teaspoons minced fresh ginger root
• 1 clove garlic, minced
• 1 shallot, minced
• 5 tablespoons canola oil, divided
• 6 (6 ounce) fillets sea bass

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 4 hrs 35 mins


• whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
• preheat oven to 350 degrees f (175 degrees c).
• remove the fillets from the marinade, and scrape off the excess. scrape the marinade into a small saucepan and set aside. heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
• while the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. serve the sea bass accompanied by the miso sauce.