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*Available at Asian markets and some supermarkets
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1.
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In a shallow glass dish or possibly stainless-steel pan, combine 1/2 c. of the soy sauce, 4 Tbsp.
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of the mirin, the sake, 6 Tbsp.
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of the sugar, 3/4 tsp.
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of the ginger and 3/4 tsp.
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of the garlic.
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Add in the fish fillets and arrange them so which they are completely covered with the marinade.
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Let the Chilean sea bass marinate in the refrigerator for about 6 hrs.
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2.
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In a large bowl, cover the rice noodles with hot water and leave to soften, about 10 min.
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Drain.
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3.
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In a small frying pan, toast the sesame seeds over moderate heat, stirring frequently, till light brown, about 3 min.
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Or possibly toast them in a 350 oven for 15 min.
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4.
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In a large pot of boiling, salted water, cook the rice noodles till just done, about 3 min.
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Drain.
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5.
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Heat the broiler.
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Drain the fish and throw away the marinade.
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Put the fish on a baking sheet and broil till the fish is just cooked through, about 5 min.
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6.
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Meanwhile, in a medium pot, combine the remaining 1/4 c. soy sauce, 2-1/2 Tbsp.
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mirin, 1-1/2 tsp.
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sugar, 1/4 tsp.
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ginger, 1/4 tsp.
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garlic, the Chicken Stock, rice-wine vinegar and sesame oil.
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Bring to a boil over moderately high heat.
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Add in the carrot, leek and mushrooms and simmer for 1 minute.
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Add in the cooked noodles, the spinach and two thirds of the shiso leaves.
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Simmer for 30 seconds longer.
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7.
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Transfer the noodles and vegetables to plates.
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Pour on the broth and top with the fish.
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Sprinkle the fish with the toasted sesame seeds, the remaining shiso leaves and the chives.
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Chilean sea bass has a very different texture from which of other fish.
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Even when it is cooked to well-done, the fish remains soft.
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Since it doesn't hard up, you'll need to check its temperature to tell whether it's done.
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Stab a small bamboo stick into the middle of the fillet.
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Leave for a moment, pull it out and touch the end.
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If it's warm, the fish is ready.
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Chilean sea bass is not interchangeable with other bass.
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If you cannot find it, cod is a closer substitute than a different type of sea bass.
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In place of the shiso leaves, you can use basil.
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Sweet sherry, while not as sweet as mirin, can be used in its place.
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A dry gew=FCrztraminer or possibly riesling from the Napa Valley or possibly Alsace has almost the same balance of sweetness and acidity as the sake, and complements the ginger and shiso.
