Bass Satay with Asparagus

• 1 cup sake (found in Asian grocery stores)
• 1 cup mirin (found in Asian grocery stores)
• 1 cup miso (found in Asian grocery stores)
• 1 cup sugar
• 1/2 cup chopped ginger
• 1/2 cup chopped garlic
• 2 pieces Chilean sea bass (2 ounces each)
• 4 jumbo stalks peeled asparagus (4 inches)
• 1 tbsp olive oil
• 1 tbsp minced chives

1. Combine marinade ingredients.
2. Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours.
3. Spear each piece of fish on a wooden skewer.
4. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes.
5. Toss asparagus with oil, salt, and pepper.
6. Heat a saute pan (no oil) over high heat, 7 minutes.
7. Add asparagus; saute all sides.
8. Arrange asparagus on a plate.
9. Top with bass, drizzle with reserved marinade, garnish with chives.
10. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each.
11. Simmer until mixture is reduced by half and is syrupy.)

sake, mirin, sugar, ginger, garlic, chilean sea bass, jumbo stalks, olive oil, chives

Taken from www.epicurious.com/recipes/food/views/bass-satay-with-asparagus-230186 (may not work)