ANITA'S FAMOUS NOBU MISO CHILEAN SEA BASS

Steps:

• Bring Sake and mirin to a boil over high heat. boil for 20 sec to evaporate alcohol. turn heat to low and add miso, mixing with a wooden spoon. when the miso has dissolved completely, turn heat to high again and add sugar, stirring constantly to ensure the bottom of pan doesn't burn. Remove from heat once sugar is fully dissolved. Cool to room temp. Pat sea bass thoroughly dry with paper towels. Slather fish with saikyo miso and place in a non-reactive dish and cover (or use ziplock). Let steep for 2 - 3 days in fridge. Preheat oven to broil. Lightly wipe off any excess miso clinging to fish but DON'T rinse off. Broil 66" from top until the fish turns brown and sugar starts to bubble. Turn heat to 400 and bake in middle of oven for 15 mins.