Sake-Marinated Sea Bass With Coconut-Curry Sauce

Recipe Ingredients

1/2 cup	118ml	Mirin (sweet Japanese rice wine)
1/4 cup	59ml	Sake
1/4 cup	59ml	Tamari or regular soy sauce
2 tablespoons	30ml	Yellow miso (fermented soy bean paste)
2 tablespoons	30ml	Rice vinegar
1 tablespoon	15ml	Chopped peeled fresh ginger
1 tablespoon	15ml	Brown sugar
6		Sea bass fillets - (6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Vegetable oil
		Steamed white rice
		Coconut-Curry Sauce - (see recipe)
		Chopped fresh cilantro

Recipe Instructions

Puree first 7 ingredients in blender. Place fillets in single layer in glass baking dish. Pour marinade over. Cover; refrigerate 2 hours, turning fish occasionally.

Preheat oven to 400 degrees. Remove fillets from marinade; pat dry with paper towels. Sprinkle both sides of fillets with salt and pepper.

Heat oil in large ovenproof nonstick skillet over medium-high heat. Add fillets and sear until golden brown, about 2 minutes. Turn fillets over; transfer skillet to oven. Bake fillets until just opaque in center, about 8 minutes.

Place some steamed rice in center of each of 6 plates. Top with fillets. Spoon some Coconut-Curry Sauce around rice on each plate. Garnish with chopped fresh cilantro and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, July 1998

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