Teriyaki-Glazed Sea Bass

1. 1

   In a 1-cup measure stir together soy sauce, mirin, and sake and reserve 1/4 cup.

2. 2

   In a small saucepan simmer remaining 3/4 cup soy sauce mixture and sugar until reduced to a glaze (about 1/4 cup) and remove pan from heat.

3. 3

   Using tweezers, remove any bones from sea bass.

4. 4

   Trim spongy root ends from mushrooms.

5. 5

   Have ready a shallow baking pan lined with paper towels.

6. 6

   In a 12-inch nonstick skillet heat oil over moderately high heat until it just begins to smoke and saute fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes.

7. 7

   Turn fillets over and saute 2 minutes more, or until almost cooked through.

8. 8

   Add reserved (uncooked) soy sauce mixture to fish and simmer until fish is just cooked through, about 1 minute.

9. 9

   Transfer fillets, skin sides down, with a slotted spatula to baking pan to drain and add mushrooms to liquid remaining in skillet.

10. 10

    Cook mushrooms, stirring frequently, until tender, about 1 minute, and remove skillet from heat.

11. 11

    Arrange fish and mushrooms on 6 plates.

12. 12

    Brush fish with glaze and garnish with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.