Pan-Roasted Miso-Marinated Sea Bass

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup white sugar
• 1 tablespoon dark corn syrup
• 1 1/2 teaspoons soy sauce
• 1/2 cup sake
• 1/4 cup hoisin sauce
• 1/4 cup white miso paste
• 1/4 cup red miso paste
• 1 1/2 teaspoons minced fresh ginger root
• 1 clove garlic, minced
• 1 shallot, minced
• 5 tablespoons canola oil, divided
• 6 (6 ounce) fillets sea bass

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a bowl, whisk the white sugar, dark corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, minced ginger, minced garlic, minced shallot and 1 tablespoon canola oil until smooth.

2. Pat the sea bass fillets dry, place them in a shallow dish, spoon the marinade over them to coat, cover and refrigerate for 20 minutes.

3. Preheat the oven to 400°F (204°C). Heat 2 tablespoons canola oil in a large ovenproof skillet over medium-high heat until shimmering.

4. Lift 3 fillets from the marinade, shaking off the excess, and place them skin side down in the skillet. Cook for 2 minutes until golden.

5. Flip the fillets, transfer the skillet to the oven and roast for 3 to 4 minutes until the flesh is opaque, flakes easily and reaches 145°F (63°C). Keep warm.

6. Wipe the skillet, heat the remaining 2 tablespoons canola oil and cook the other 3 fillets the same way.

7. Pour the leftover marinade into a small saucepan and simmer for 2 minutes until slightly thickened. Spoon it over the fillets and serve warm.