Recipe for Sake-Marinated Sea Bass with Coconut-Curry Sauce 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 cup mirin (sweet Japanese rice wine)
1/4 cup sake
1/4 cup tamari or regular soy sauce
2 tbl yellow miso (fermented soy bean paste)
2 tbl rice vinegar
1 tbl chopped peeled fresh ginger
1 tbl brown sugar
6 x sea bass fillets - (6 oz ea)
Salt to taste
Freshly-ground black pepper to taste
1 tbl vegetable oil
Steamed white rice
Coconut-Curry Sauce (see recipe)
Instructions:
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.

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