Miso-Glazed Sea Bass - cooking recipe

Ingredients

1/3 cup sake (Japanese rice wine)
1/3 cup mirin (sweet Japanese rice wine)
1/3 cup miso (fermented soybean paste)
3 tablespoons brown sugar, packed (more or less according to your taste)
2 tablespoons soy sauce
4 -6 ounces sea bass fillets (may substitute salmon or tuna)
2 tablespoons green onions, chopped
2 tablespoons fresh basil, chopped

Preparation

Mix sake, mirin, miso, brown sugar and soy sauce in a shallow baking dish.
Add fish; turn to coat with marinade.
Cover and refrigerate at least 2 hours and up to 6 hours.
Preheat broiler.
Place fish on rimmed baking sheet.
With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes.
Transfer to individual dinner plates.
Sprinkle with green onions and basil; serve.