- 1 ⁄2 cup Sake (Hakutsuru)
- 1 ⁄2 cup sweet Mirin vinegar
- 1 oz brown sugar
- 1 1 ⁄2 oz miso paste (non GMO)
- 1 ea. large clove garlic smashed
- 1 ea. stalk of green onion with white part
- 1 ⁄2 oz fresh ginger, peeled and smashed
- 2 ea. 7 1 ⁄2 oz Wild Mexican sea bass
- 1 tsp sesame oil
- 2 ea. small baby bok choy quartered
- 4 oz fresh julienne shiitake mushrooms
- 1 tsp chopped garlic
- 10 ea. chili flakes
- 2 oz chicken stock or broth
- 2 oz clam juice
- 1 tsp ponzu sauce
- 1 tsp truffle oil
- Salt & pepper to taste
Miso Glaze Marinade
- In a small pot set to medium/high heat, add brown sugar, miso paste, garlic, green onion and fresh ginger. Stir until the sugar is melted and the other ingredients are coated.
- Add Sake and sweet Mirin vinegar and bring to a simmer for 15 minutes. Then, set aside to cool on ice at 40° F.
- Once cooled, place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in the refrigerator for 24 hours.
- Once marinated, arrange sea bass, skin side down, on a nonstick skillet or sauté pan, on medium/high heat. Cook until you see browning or caramelization on the bottom of the fish.
- Once caramelization is complete, turn the fish over and place pan in preheated oven at 425°F for eight minutes, or when the fresh springs back quickly to the touch.
Note: three minutes before fish comes out of the oven, glaze the top of each fish with one tablespoon of Miso glaze.
- Preheat a medium saucepan to medium/high heat.
- Add the sesame oil and shiitake mushrooms and once lightly brown, add garlic and chili flakes and sauté for 30 seconds.
- Add the chicken and clam juice and bring to a simmer for two minutes.
- Add the bok choy, simmer for one minute.
- Add the ponzu sauce, truffle oil and salt and pepper to taste.
Fly-N-Fish Oyster Bar | www.flynfishoysterbar.com