Broiled Sake-marinated Chilean Sea Bass in Shiso Broth

Description
This recipe yields 6 servings.

Ingredients

 * 3/4	cup	Soy Sauce
 * 6 1/2	tbl	Mirin
 * 1/4	cup	Sake or dry sherry
 * 6	tbl	Plus 1-1/2 teaspoons sugar
 * 1	tsp	Grated fresh ginger
 * 1	tsp	Minced garlic
 * 2 1/4	lb	Chilean Sea Bass or Cod fillet, cut into 6 pieces
 * 3	oz	Medium-width dried Rice Noodles
 * 2	tbl	Sesame Seeds
 * 2	cup	Chicken Stock, or canned low-sodium Chicken Broth
 * 2 1/2	tbl	Rice Wine vinegar or White Wine vinegar
 * 1 1/2	tsp	Asian Sesame Oil
 * 1	x	Carrot, cut into 2-inch-long matchstick strips
 * 1	x	Leek, white and light-green parts only, cut into 2-inch-long matchstick strips and washed well
 * 1/2	lb	Shiitake Mushrooms, stems removed and caps sliced
 * 1/2	lb	Spinach, stems removed and leaves washed
 * 6	x	Shiso or Basil Leaves, sliced thin
 * 2	tbl	Chopped fresh chivesor scallion tops

Directions

 * 1) In a shallow glass dish or stainless-steel pan, combine 1/2 cup of the soy sauce, 4 tablespoons of the mirin, the sake, 6 tablespoons of the Sugar, 3/4 teaspoon of the ginger and 3/4 teaspoon of the garlic. Add the fillets and arrange them so that they are completely covered with the marinade. Let the Chilean sea bass marinate in the refrigerator for about 6 hours.
 * 2) In a large bowl, cover the rice noodles with warm water and leave to soften, about 10 minutes. Drain.
 * 3) 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 oven for 15 minutes.
 * 4) In a large pot of boiling, salted water, cook the rice noodles until just done, about 3 minutes. Drain.
 * 5) Heat the broiler. Drain the and discard the marinade. Put the on a baking sheet and broil until the is just cooked through, about 5 minutes.
 * 6) Meanwhile, in a medium pot, combine the remaining 1/4 cup soy sauce, 2-1/2 tablespoons mirin, 1-1/2 teaspoons Sugar, 1/4 teaspoon ginger, 1/4 teaspoon garlic, the chicken stock, rice-wine vinegar and sesame oil. Bring to a boil over moderately high heat. Add the carrot, leek and Mushrooms and simmer for 1 minute. Add the cooked noodles, the spinach and two thirds of the shiso leaves. Simmer for 30 seconds longer.
 * 7) Transfer the noodles and vegetables to plates. Pour on the broth and top with the . Sprinkle the with the toasted sesame seeds, the remaining shiso leaves and the chives.
 * 8) Chilean sea bass has a very different texture from that of other . Even when it is cooked to well-done, the remains soft. Since it doesn't firm up, you'll need to check its temperature to tell whether it's done.
 * 9) Stab a small bamboo stick into the middle of the fillet. Leave for a moment, pull it out and touch the end. If it's hot, the is ready.
 * 10) Chilean sea bass is not interchangeable with other bass. If you can't find it, Cod is a closer substitute than a different type of sea bass. In place of the shiso leaves, you can use basil. Sweet sherry, while not as sweet as mirin, can be used in its place.
 * 11) A dry gew=FCrztraminer or Riesling from the Napa Valley or Alsace has almost the same balance of sweetness and acidity as the sake, and complements the ginger and shiso.