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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 4 |
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My friend Yohko put this recipe from in my birthday book . Yohko is a great cook who was born in Japan and has lived in the Pacific Northwest as well as in the MidWest. This is a very simple preparation and procedure but it requires some specialty items that you may need to purchase in the local Asian market and liquor stores. You'll need at least 2 hours to marinate so plan ahead. (Please note the variation in reviews and reduce the sugar according to your personal taste). Ingredients:
1/3 cup sake (japanese rice wine) |
1/3 cup mirin (sweet japanese rice wine) |
1/3 cup miso (fermented soybean paste) |
3 tablespoons brown sugar, packed (more or less according to your taste) |
2 tablespoons soy sauce |
4 -6 ounces sea bass fillets (may substitute salmon or tuna) |
2 tablespoons green onions, chopped |
2 tablespoons fresh basil, chopped |
Directions:
1. Mix sake, mirin, miso, brown sugar and soy sauce in a shallow baking dish.
2. Add fish; turn to coat with marinade.
3. Cover and refrigerate at least 2 hours and up to 6 hours.
4. Preheat broiler.
5. Place fish on rimmed baking sheet.
6. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes.
7. Transfer to individual dinner plates.
8. Sprinkle with green onions and basil; serve.
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