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Categories:Viewed: 31 - Published at: 5 years ago
Ingredients
- 1 cup sake (found in Asian grocery stores)
- 1 cup mirin (found in Asian grocery stores)
- 1 cup miso (found in Asian grocery stores)
- 1 cup sugar
- 1/2 cup chopped ginger
- 1/2 cup chopped garlic
- 2 pieces Chilean sea bass (2 ounces each)
- 4 jumbo stalks peeled asparagus (4 inches)
- 1 tbsp olive oil
- 1 tbsp minced chives
Method
- Combine marinade ingredients.
- Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours.
- Spear each piece of fish on a wooden skewer.
- Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes.
- Toss asparagus with oil, salt, and pepper.
- Heat a saute pan (no oil) over high heat, 7 minutes.
- Add asparagus; saute all sides.
- Arrange asparagus on a plate.
- Top with bass, drizzle with reserved marinade, garnish with chives.
- (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each.
- Simmer until mixture is reduced by half and is syrupy.)
