From Kaz Okochi of Kaz Sushi Bistro
Chef Kaz serves the fish with a side of purple rice with chestnuts. To prepare, simply combine 7.5 cups white rice with 1/2 cup black rice. Cook the rice in broth, soy sauce and top with cooked chestnuts.
1 cup miso
3/4 cup sugar
1/3 cup sake
9 TBS mirin (sweet Japanese cooking wine)
4 six oz Chilean sea bass filet (app. 2" thick)
1. Mix the first four ingredients in a pan over low heat until it is smooth, then chill it to room temperature.
2. Marinade the fish for 2-3 days (depends on how thick the fish is and how
much miso flavor you would like to have) in the refrigerator.
3. Wipe off the marinade and broil the fish until the top is caramelized (about 10 min).
If the filet is about an inch thick, it should be ready, if it’s 2 inch thick, cover with
aluminum foil, turn off the oven and keep it in for another 3-5 min.
Photo credit: Ron Sachs
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