This recipe is pure bliss, a bit on the expensive side, but easy, flavorful, and worth every penny. I try and purchase most/all items in an asian supermarket, as I know they will have everything, and tend to sell chilean sea bass at a cheaper price per pound. Be sure to only buy as much as you need, this fish is not cheap!
24 oz. chilean sea bass
1 cup sweet white miso paste
3 TBSP. dark brown sugar
1/4 cup sake
1/4 cup mirin (japanese rice wine)
Oil
1. Combine all ingredients in pot (besides fish)
2. Allow to simmer for 20 minutes, cool completely.
3. Smother on fish and allow to marinate for at least 2 hours (overnight would be better)
4. Preheat oven to broil.
5. Wipe off marinade with paper towel and lightly brush with olive oil.
6. Broil until nice and dark on top.
7. Check for doneness and allow to rest.
Be sure to cut fish into portions prior to cooking/serving if you are purchasing a large piece. A great trick, if you do not want to struggle with wiping off the marinate when it is time to cook, is to wrap the fish in cheesecloth and than coat with marinate. The fish will still soak up all the delicious flavors overnight and allow you to simply unwrap and cook whenever you're ready.
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