Source: Steamers Genuine Seafood – Phoenix, Arizona
4 (8 ounce) pieces Chilean sea bass
7 ounces Mirin cooking sake
4 ounces red miso paste
3 ounces rice wine vinegar
1 ounce soy sauce
1 tablespoon sesame oil
1 ounce pickled ginger
3 ounces olive oil
Purée all ingredients except sea bass and olive oil in blender. Marinate fish in mixture for 3 hours, then turn over, and marinate for another 3 hours.
In large sauté pan, heat oil to the point of smoking; sear each side of sea bass for 1 minute. Place on cooking tray and bake 8 minutes at 375 degrees F.