Sake Miso Marinated Black Cod

cuisine Asian
season Year Round
difficulty Simple
serves 4

Ingredients for the fish

1 cup light miso (shiro-miso, mellow miso) 1/2 cup 1/2 cup mirin 1/2 cup mirin 1/2 cup sake 1 tablespoon finely chopped fresh ginger 1/2 cup safflower oil 1/4 cup sugar 4 (5" x 3") 7 ounce pieces skinless and boneless Chilean sea bass (cut from the fillet) Finely ground white pepper Sweet soy sauce Wasabi oil (1/4 cup wasabi powder, 1 tablespoon mirin, 1 teaspoon sugar and 1/4 cup safflower oil blended)

for the wasabi potato puree

2 russet potatoes, peeled and cut into even chunks 4 Yukon Gold potatoes peeled and cut into even chunks 8 tablespoons butter 1 cup skim milk 1 tablespoon prepared wasabi sea salt

Directions for the fish

  1. In medium nonreactive bowl, combine the miso, mirin, sake, ginger, oil and sugar. Stir to blend. Add the bass, turn to coat and marinate, covered and refrigerated overnight (or for at least 4 hours).
  2. Prepare the grill, (or heat a heavy cast iron skillet in a 500 degree F. oven for 20 minutes).
  3. Wipe the marinade from the fish with a paper towel and season with white pepper.
  4. Grill the fish, turning once, until just cooked through, about 10 minutes (or move the hot skillet to the stovetop and turn the heat to high and add the fish).
  5. Remove the fish to ia serving platter or individual plates and serve with wasabi mashed potatoes, sweet soy sauce and wasabi oil.

for the potatoes

  1. Put the potatoes in a large pot, fill with cold water and 1 tablespoon of sea salt. Boil until tender (a knife should slide easily through the chunk and the potato should not be falling apart).
  2. Pour the potatoes into a colander and drain excess water completely.
  3. While the potatoes are cooling a bit, warm the milk and the butter in a medium sized heavy bottomed pot.
  4. When the potatoes are cool enough to handle, push them through a potato ricer and into the butter and milk mixture. Stir in the wasabi and taste for seasoning.