Ingredients

Serves 6

　　

For marinade

a 1-inch piece fresh gingerroot

　　1 cup mirin*

　　1/2 cup sake kasu* (fermented lees of Japanese rice wine)

　　1/2 cup tamari* or soy sauce

　　1/4 cup white miso*

　　1/4 cup rice vinegar (not seasoned)

　　2 tablespoons packed brown sugar

　　six 6- to 7-ounce skinless pieces Chilean sea bass fillet (each about 1 1/2 inches thick)

　　1 tablespoon vegetable oil

　　Accompaniment: Coconut Green Curry Sauce

　　*available at Japanese markets and by mail order from Uwajimaya,tel. (800) 889-1928

　　

Make marinade:

Step 1

Peel and chop gingerroot. In a blender combine gingerroot with remaining marinade ingredients and blend until smooth.

　　

Step 2

Arrange sea bass in a 2-inch-deep dish just large enough to hold fish in one layer and pour marinade over it, turning fish to coat well. Marinate fish, covered and chilled, at least 2 hours and up to 2 days.

　　

Step 3

Preheat oven to 400°F. and wrap handle of a 12-inch non-stick skillet with a triple-layer of foil, shiny side out, if handle is not ovenproof. Remove fish from marinade, letting excess marinade drip off, and put on a plate. Discard excess marinade. In non-stick skillet heat oil over moderately high heat until hot but not smoking and sear fish on 1 side only until golden brown, about 3 minutes. With tongs turn fish over and transfer skillet to middle of oven. Roast fish until just cooked through, 6 to 8 minutes. Serve sea bass with curry sauce.