Sake-Glazed Sea Bass

1. 1

   In a nonreactive saucepan, coo, the soy sauce, mirin, sugar and sake over low heat, stirring until the sugar dissolves.

2. 2

   Heat the oil in a medium nonstick skillet.

3. 3

   Add the sea bass, skin side down, and cook over high heat, turning once, until lightly browned, about 1 minute per side.

4. 4

   Pour off any oil and add the soy sauce glaze to the pan.

5. 5

   Cook the fish, basting and turning, until just translucent, about 2 minutes.

6. 6

   Lay a Scallion Pancake on each of 4 small plates and set the sea bass on top.

7. 7

   Garnish with the carrot and daikon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.