Miso Glazed Chilean Sea Bass

Step 1

In a small heavy bottomed pan, over high heat bring sake, mirin and rice wine vinegar to a boil. Reduce heat to medium and add sugar. Whisk until dissolved.

Step 2

Whisk in the miso paste and stir until the sauce is smooth. Whisk in soy sauce and cook for 1 minute. Remove from the heat and let sauce cool to room temperature.

Step 3

In a large resealable bag or container place the sea bass pieces and then add the cooled marinade. Make sure the pieces are well coated.

Step 4

Refrigerate marinated sea bass for 3-5 hours.

Step 5

Remove fish from the refrigerator, letting excess sauce drip off, and place skin side down on a broiler pan. We suggest placing a piece of parchment paper or foil on the pan because it makes it easier to release after cooking.

Step 6

Heat oven to broil and make sure the oven rack is about 6-8 inches below the broiler.

Step 7

Broil the fish for about 10 minutes, depending on the thickness of your filets. The fish is done when it flakes easily with a fork and the top is lightly charred.

Step 8

Remove from oven and sprinkle with sesame seeds before serving.