Pan-Roasted Miso-Marinated Sea Bass

• 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

1. Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
4. While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

white sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso paste, red miso, fresh ginger root, clove garlic, shallot, canola oil, bass

Taken from www.allrecipes.com/recipe/163437/pan-roasted-miso-marinated-sea-bass/ (may not work)