Chilean sea bass with miso

This is adapted from Nobu Matsuhisa's recipe for black cod with miso. I remember my friend, Raj, calling me up one night and going to Nobu for dinner on a whim. Mind you, we were two students then living in a dorm - not really the kinda setting for a fancy night out - but we did it anyway. I still remember the black cod with miso that I had. And the good times with a good friend. Those were the days when we were young.

It turns out that this dish is a hit with my American friends too - a robust fish paired with a sweet marinade. Another attempt to eat more fish and less red meat.

RECIPE: Chilean sea bass with miso
(cooking time: 20 mins)
(serves 5)

1 Ziploc bag
1 baking dish
1 grill

A - Marinade
1/4 cup Sake (or Vermouth if you don't want to buy one entire bottle of sake)
1/4 cup Mirin
4 tbsp White miso paste (not red, not brown - white. I found it at Whole Foods (Miso Master), in the refrigerated section. Also available at Asian grocery stores.)
3 tbsp Sugar

B - Fish
1 1/2 pounds Chilean sea bass (centre-cut or fillet with the skin still on)

C - Garnishing
Toasted sesame seeds
Scallions, finely chopped

A - Mix the marinade in a Ziploc bag, making sure to quish the miso paste until it has "dissolved" in the liquids. Insert fish in Ziploc bag and marinate overnight in the fridge.

B - Pre-heat oven to 400 F. Pre-heat grill on high. Grill fish on both sides until brown. Place in baking dish, with the excess miso paste on top, and bake in oven for 15 mins. Transfer fish to highest rack and turn broiler on. Grill until surface of fish crisps slightly (or if using a fillet - make sure the skin side is up and crisping) and the miso is bubbling.

C - Transfer fish onto a serving plate. Careful - the fish will be flaking at this point, so make sure you have two very wide spatulas to lift it out of the baking tray and onto a plate! We had a minor disaster last night, with some fish landing on the kitchen table... 10 sec rule saves the day!

Serve with toasted sesame seeds and scallions sprinkled on top.