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Prep Time: 1440 Minutes Cook Time: 15 Minutes |
Ready In: 1455 Minutes Servings: 2 |
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From Epicurious. Miso, sake, and mirin can be found at Asian grocery stores. Black cod, halibut, or striped bass can be substituted for the sea bass. Ingredients:
1 cup sake |
1 cup mirin |
1 cup miso |
1 cup sugar |
1/2 cup chopped ginger |
1/2 cup chopped garlic |
2 pieces sea bass (2 ounces each) |
4 jumbo stalks peeled asparagus (4 inches) |
1 tablespoon olive oil |
1 tablespoon minced chives |
Directions:
1. Combine marinade ingredients. Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add asparagus; sauté all sides. Arrange asparagus on a plate. Top with bass, drizzle with reserved marinade, garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.).
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