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Sake Kasu-Marinated Sea Bass With Coconut Green Curry Sauce

Nutrition per serving    (USDA % daily values)
CAL
31035
FAT
223%
CHOL
13%
SOD
4946%

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Ingredients for 6 servings

a 1-inch piece fresh gingerroot

1 cup mirin*

1/2 cup sake kasu* (fermented lees of Japanese rice wine)

1/2 cup tamari* or soy sauce

1/4 cup white miso*

1/4 cup rice vinegar (not seasoned)

2 tablespoons packed brown sugar

six 6- to 7-ounce skinless pieces Chilean sea bass fillet (each about 1 1/2 inches thick)

1 tablespoon vegetable oil

Accompaniment: Coconut Green Curry Sauce

*available at Japanese markets and by mail order from Uwajimaya,tel. (800) 889-1928

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