Sake-Marinated Sea Bass with Coconut-Curry Sauce

• (sweet Japanese rice wine)
• 1/4 cup sake
• 1/4 cup tamari or regular soy sauce
• 2 tablespoons yellow miso (fermented soy bean paste)
• 2 tablespoons rice vinegar
• 1 tablespoon chopped peeled fresh ginger
• 1 tablespoon brown sugar
• 6 6-ounce sea bass fillets
• 1 tablespoon vegetable oil
• Steamed white rice
• Coconut-Curry Sauce
• Chopped fresh cilantro

1. Puree first 7 ingredients in blender.
2. Place fillets in single layer in glass baking dish.
3. Pour marinade over.
4. Cover; refrigerate 2 hours, turning fish occasionally.
5. Preheat oven to 400F.
6. Remove fillets from marinade; pat dry with paper towels.
7. Sprinkle both sides of fillets with salt and pepper.
8. Heat oil in large ovenproof nonstick skillet over medium-high heat.
9. Add fillets and sear until golden brown, about 2 minutes.
10. Turn fillets over; transfer skillet to oven.
11. Bake fillets until just opaque in center, about 8 minutes.
12. Place some steamed rice in center of each of 6 plates.
13. Top with fillets.
14. Spoon some Coconut-Curry Sauce around rice on each plate.
15. Garnish with chopped fresh cilantro and serve.

sweet japanese rice wine, sake, soy sauce, yellow miso, rice vinegar, fresh ginger, brown sugar, bass fillets, vegetable oil, white rice, coconutcurry sauce, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/sake-marinated-sea-bass-with-coconut-curry-sauce-5498 (may not work)