Three-day miso-marinated Chilean sea bass

Chilean sea bass (can substitute salmon or black cod)
White miso paste, 1/3 cup
Mirin, 1/3 cup
Sake or white wine, 2 tbsp
Honey, 2 tbsp
Salt and freshly ground pepper

1. Simmer ingredients over low-medium heat until thoroughly combined and miso has dissolved.
2. Cool to room temperature, then pour over fish in a glass or ceramic container. Seal well with lid, plastic wrap, foil or all of the above.
3. Place in the refrigerator to marinate for three days.
4. Three days later: Preheat your oven to 400˚F.
5. Remove fish from marinade and season with a pinch of salt and pepper.
6. Brown sea bass on all sides in an oveproof pan over medium-high heat.
7. Place pan in oven and bake for 10-15 minutes, until fish is opaque and flakes easily.

The story:
I've been getting behind on blogging whilst travelling...

This recipe is based on a similarly-named dish that I first tried in February 2010 at Syringa, a Japanese restaurant in beautiful Coeur d'Alene, Idaho. (For awhile, due to a family/relationship situation too complicated to describe here, I visited Spokane every couple of months and, thankfully, ate lots of yummy food, always my saving grace.) Anyway, I was naturally a bit skeptical of marinating fish for three days, having memorized "marinate fish for 15-30 minutes, no more than an hour" as a basic rule of cooking. But it was fabulous and, since I'm always looking for ways to make fish at home that aren't incredibly complicated or impossibly simple (see sole meunière), I decided to try it. Apparently the miso lightly cures the fish, and I've since discovered similar dishes with black cod and salmon on the menus of Morimoto and Nobu (though not, sadly, Matsuhisa Vail about which I was so excited!). Morimoto, incidentally, has been a favorite of mine for more than ten years - well before I lived in Philadelphia, my college boyfriend and I drove five hours (each way!) from Charlottesville to have omakase there. So worth it. As is waiting three days to eat this dish.

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