- 1/4 cup/55 ml soy sauce
- 1/4 cup/55 ml sweet sake
- 2 tablespoons/25 g granulated sugar
- 2 tablespoons/30 ml Mirin (sweet Japanese rice wine)
- 1 tablespoon/5 g finely-chopped, peeled fresh ginger
- 2 garlic cloves, finely chopped
- Four 6-ounce/170-g filets of sustainably fished Chilean sea bass
- Thinly sliced green onions, for garnish
- Mushroom and Shiso Broth
- Whisk the soy, sake, sugar, mirin, ginger and garlic to blend in an 8x8-inch/20x20-cm baking dish. Add the fish to the marinade and turn to coat. Cover and refrigerate for 2 to 4 hours, turning the fish occasionally.
- Position the rack about 4 inches/10 cm from the heat source of the broiler and preheat the broiler to high heat. Line a heavy, large baking sheet with foil.
- Remove the fish from the marinade and place the fish on the prepared baking sheet. Broil for about 6 minutes or until the fish is just opaque in the center and begins to char slightly on top.
- Place 1 fish filet on each of 4 serving dishes. Garnish the fish with green onions and serve with bowls of the Mushroom and Shiso Broth.