Miso + Sake Chillean Sea Bass
1/3 C sake
1/3 C mirin (Japanese sweet rice wine)
3 TBLSP soy sauce
1/4 C brown sugar
1/3 C miso paste
4 (4oz) fillets fresh sea bass about 1 inch thick
2 TBLSP chopped green onion
1. Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour marinade over the sea bass. Chill in refridgerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
2. Preheat oven’s broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
3. Bake sea bass under the broiler until fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.
Saute garlic in vegetable oil
Add Baby Bok Choy, Tamari or Soy sauce, Rice Wine Vinegar, Sesame Oil and Chili flakes
Saute for 3-5 minutes