- 1/4 cup white miso
- 1/2 cup mirin
- 2 tablespoons sugar
- 1 tablespoon mushroom soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon sesame oil
- 4 (3-ounce) black bass fillets
- 1 cup jasmine rice
- 1 1/4 cups water
- 4 iceberg lettuce cups
- 4 seaweed mao cups, optional
In a small bowl, combine the miso, mirin, sugar, soy sauce, garlic, and ginger. Slowly stir in the sesame oil to make the miso glaze. Marinate the bass in the miso glaze for 5 to 6 hours, refrigerated.
In a pot, combine rice and water and cook in rice cooker until done. Reserve and keep warm.
Arrange the fish fillets on a roasting pan. Generously coat with the miso glaze, and discard the rest of the glaze. Bake in a preheated 500 degree F oven for about 10 minutes or until medium done.
Preheat a deep fryer, or oil in a large pot to 360 degrees F. Place the seaweed mao in the fryer and fry for 30 seconds until crisp. Remove from the fryer and drain on a paper towel-lined plate. Garnish each fillet with the seaweed mao. Serve immediately.