Miso-Glazed Sea Bass (Oceania)

1 cup white miso paste

2/3 cup coarsely chopped palm sugar

½ cup dry sake

¼ cup mirin

6 center-cut sea bass fillets, 8 ounces each, boned and trimmed

6 large lime wedges

In the top pan of a double boiler, combine the miso paste, palm sugar, sake and mirin, and place over simmering water in the lower pan. As the mixture heats, whisk until the sugar and miso melt and the mixture is smooth. Do not allow the mixture to boil. Remove from the heat and let cool completely.

Place the fish in a large air-tight plastic bag, pour in the marinade, press out any excess air, and seal the bag. Make sure the marinade is evenly distributed over the fillets. Refrigerate for 1 to 2 hours.

Remove the fish from the refrigerator for about 60 minutes before cooking and preheat the oven to 400° F.

Arrange the fish fillets in a single layer in a baking dish, leaving space between the fillets. Pour in enough of the marinade to reach one-fourth of the way up the sides of the fillets.

Place the fish in the oven and bake until the fish is cooked and the sauce caramelizes. Serve with lime wedges. This fish pairs perfectly with a coconut or jasmine rice.