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Skipjack's Gingered Sea Bass

For the marinade:

1/2 lb. (1 c.) sugar

2 C. soy sauce

1/2 C. sake (Japanese rice wine)

1/4 C. mirin (Japanese sweet rice wine)

1/4 C. garlic, chopped

1/4 C. ginger, roughly chopped

For the sea bass:

1 C. marinade (from recipe above)

1 T. fresh ginger, coarsely grated

4 sea bass portions (6 oz. each)

To make the marinade: Combine all marinade ingredients in a saucepan and simmer over very low heat for 1 hour. Strain and chill.

To make the sea bass: Combine 1 c. marinade and 1 T. ginger. (Any leftover marinade can be used in other seafood or chicken dishes.) Place the bass in a dish with a flat bottom, or a resealable plastic bag. Pour the marinade over the fish and let marinate for 30-45 minutes. Remove the fish; drain and discard the excess marinade.

Preheat the oven to 400 degrees. Pour 1/2 cup of water in a Pyrex or other glass baking dish. Place the bass in the dish and bake for 15-18 minutes, using a skewer to test for doneness. Serve with your favorite stir-fried vegetables.

Makes 4 servings.

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