Thursday, December 6, 2012

This recipe is from Aqua, one of the best restaurants in S.F.

At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.

MISO GLAZED LAPU LAPU (Sea Bass) - Makes 4 servings.

1/3 cup sake
1/3 cup mirin (sweet Japanese rice wine)*
1/3 cup light yellow miso (fermented soybean paste)*
3 tablespoons (packed) brown sugar
2 tablespoons soy sauce
4 6-ounce sea bass (Lapu Lapu) fillets (each about 3/4 inch thick)
2 tablespoons chopped green onions
2 tablespoons chopped fresh basil

Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.

Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until the surface is caramelized and just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions and basil and serve.

*Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets. 

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