Broiled Sake-marinated Chilean Sea Bass in Shiso Broth

Description
This recipe yields 6 servings.

Ingredients

 * ¾ cup soy sauce
 * 6½ tbsp mirin
 * ¼ cup sake or dry sherry
 * 6 tbsp + 1½ teaspoons sugar
 * 1 tsp grated fresh ginger
 * 1 tsp minced garlic
 * 2¼ lb Chilean sea bass or cod fillet, cut into 6 pieces
 * 3 oz medium-width dried rice noodles
 * 2 tbsp sesame seeds
 * 2 cup chicken stock, or canned low-sodium chicken broth
 * 2½ tbsp rice wine vinegar or white wine vinegar
 * 1½ tsp Asian sesame oil
 * 1 carrot, cut into 2-inch-long matchstick strips
 * 1 leek, white and light-green parts only, cut into 2-inch-long matchstick strips and washed well
 * ½ lb shiitake mushrooms, stems removed and caps sliced
 * ½ lb spinach, stems removed and leaves washed
 * 6 shiso or basil leaves, sliced thin
 * 2 tbsp chopped fresh chives or scallion tops

Directions

 * 1) In a shallow glass dish or stainless-steel pan, combine ½ cup of the soy sauce, 4 tablespoons of the mirin, the sake, 6 tablespoons of the sugar, ¾ teaspoon of the ginger and ¾ teaspoon of the garlic.
 * 2) Add the fillets and arrange them so that they are completely covered with the marinade.
 * 3) Let the Chilean sea bass marinate in the refrigerator for about 6 hours.
 * 4) In a large bowl, cover the rice noodles with warm water and leave to soften, about 10 minutes.
 * 5) Drain.
 * 6) In a small frying pan, toast the sesame seeds over moderate heat, stirring frequently, until light brown, about 3 minutes or toast them in a 350°F oven for 15 minutes.
 * 7) In a large pot of boiling, salted water, cook the rice noodles until just done, about 3 minutes.
 * 8) Drain.
 * 9) Heat the broiler.
 * 10) Drain the and discard the marinade.
 * 11) Put the fish on a baking sheet and broil until the is just cooked through, about 5 minutes.
 * 12) Meanwhile, in a medium pot, combine the remaining ¼ cup soy sauce, 2½ tablespoons mirin, 1½ teaspoons sugar, ¼ teaspoon ginger, ¼ teaspoon garlic, the chicken stock, rice wine vinegar and sesame oil.
 * 13) Bring to a boil over moderately high heat.
 * 14) Add the carrot, leek and mushrooms and simmer for 1 minute.
 * 15) Add the cooked noodles, the spinach and two thirds of the shiso leaves.
 * 16) Simmer for 30 seconds longer.
 * 17) Transfer the noodles and vegetables to plates.
 * 18) Pour on the broth and top with the fish.
 * 19) Sprinkle the with the toasted sesame seeds, the remaining shiso leaves and the chives.