Mirin Glazed Sea Bass
This subtly sweet, tangy Mirin Glazed Sea Bass is prepared from mirin, miso paste, teriyaki sauce, sherry, sea bass or mahi mahi.
Posted By: K. Taako
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Prep Time: 5 | Cook Time: 10 | Ready In: 15
1/4 cup white miso paste
1/4 cup teriyaki sauce
1/4 cup sherry
Two 6 oz pieces Sea Bass or Mahi Mahi
1 tbsp vegetable oil
2 sprigs fresh parsley
In a cointainer large enough to hold the fish, combine the mirin, miso paste, teriyaki sauce, and sherry. Put the fish in the marinade and refrigerate, covered, overnight. If you don't have the time to marinate overnight, you can marinate for 30 minutes, then glaze with marinade while cooking.
In a medium saute` pan or skillet, heat the oil over medium high heat. Remove the fish from the marinade, scraping off the excess, and pat dry. Put the fish in the pan and cook, without turning, for three minutes until well browned on the bottom. Turn and cook the other side for about 3 minutes until well browned and just cooked through (the fish will flake easily when prodded with a knife). Turn the heat down to medium if the fish is browning too quickly.
Place the fish on serving plates and garnish with purpole shiso and salad burnet sprigs. Serve immediately.