Miso-Glazed Sea Bass

Fred R. Conrad/The New York Times

from New York Times Cooking app

submitted by Anne Halsted

preparation time: 30 minutes

serves 4

1½ pounds sea bass, mackerel or cod, skin off and cut into a dozen 2-ounce slices

1 tablespoon white miso

1 tablespoon red miso

1 tablespoon sake

1 tablespoon mirin

2 teaspoons soy sauce

2 teaspoons grated ginger

1 tablespoon sugar

2 egg yolks

salt

1 pound tender mustard greens or spinach, stemmed and washed

1 teaspoon toasted sesame oil

pickled ginger, for garnish

Preheat oven to 400 degrees.

Lay fish slices in a shallow glass or earthenware baking dish.  Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.  Dot half the miso mixture evenly over the fish; then rub with fingers to lightly coat slices.  Leave to marinate 10 to 15 minutes. 

Beat egg yolks into remaining miso mixture.  With a spoon, smear tops of fish slices with this mixture.  Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze.  Broil 1 to 2 minutes until topping begins to brown.  With a spatula, transfer fish to serving platter.

Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet.  Add mustard greens and cook until wilted, about 1 minute.  Drain in colander, rinse briefly with cold water, then press out excess water with a wooden spoon.  Transfer to serving platter with fish.  Drizzle with sesame oil and garnish with thin slices of pickled ginger.