Teriyaki-Glazed Sea Bass

• 1/3 cup Japanese soy sauce
• 1/3 cup mirin
• 1/3 cup sake
• 1 tablespoon sugar
• six 4-ounce sea bass fillets
• 1/2 pound fresh enoki mushrooms (about 200 grams; optional)
• 1 tablespoon vegetable oil
• Garnish: fresh Japanese chives or regular chives

1. In a 1-cup measure stir together soy sauce, mirin, and sake and reserve 1/4 cup.
2. In a small saucepan simmer remaining 3/4 cup soy sauce mixture and sugar until reduced to a glaze (about 1/4 cup) and remove pan from heat.
3. Using tweezers, remove any bones from sea bass.
4. Trim spongy root ends from mushrooms.
5. Have ready a shallow baking pan lined with paper towels.
6. In a 12-inch nonstick skillet heat oil over moderately high heat until it just begins to smoke and saute fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes.
7. Turn fillets over and saute 2 minutes more, or until almost cooked through.
8. Add reserved (uncooked) soy sauce mixture to fish and simmer until fish is just cooked through, about 1 minute.
9. Transfer fillets, skin sides down, with a slotted spatula to baking pan to drain and add mushrooms to liquid remaining in skillet.
10. Cook mushrooms, stirring frequently, until tender, about 1 minute, and remove skillet from heat.
11. Arrange fish and mushrooms on 6 plates.
12. Brush fish with glaze and garnish with chives.

soy sauce, mirin, sake, sugar, bass fillets, enoki mushrooms, vegetable oil, fresh japanese chives

Taken from www.epicurious.com/recipes/food/views/teriyaki-glazed-sea-bass-15262 (may not work)