Holiday Series: Miso Patagonian Toothfish (aka Chilean Seaba

• temps total: 12 minutes

Ingrédients

1/4 cup mirin.

1/4 cup sake.

1/3 cup white miso paste.

1/3 cup cane sugar.

2 lb Chilean Seabass (4-8 oz filets).

Instructions

1.- Boil the mirin and sake for 3 min.

2.- Add in sugar and miso. Cook a couple min without boiling. Let it cool.

3.- Pour it all over your fish, cover it VERY tightly and marinate for 24 -48 hrs in fridge.

4.- Broil it (I did 7 min) but every oven is different so keep an eye out.