© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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½ pound sea bass — 2 fillets
4 tablespoons sake
½ teaspoon mirin
1 tablespoon soy sauce
For the ginger Ponzu Sauce:
5 tablespoons Kikoman Ponzu sauce
½ inch fresh ginger (grated)
Marinate the sea bass with sake, mirin, and soy sauce for 30 minutes.
Preheat oven to 400°F.
Pan-sear both sides of the seabass until the surface turns light brown. Transfer the fish fillets to the oven and bake for 10-15 minutes. Pour the ginger ponzu sauce generously over the baked sea bass and serve hot.