Teriyaki Glazed Sea Bass with Wasabi Potato Puree

Ingredients

• 4 fillets sea bass, skin-on
• 1 cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon sugar
• 1 pound Yukon Gold potatoes, peeled and cubed
• 1 cup heavy cream, warmed
• 1 tablespoon wasabi paste
• 2 tablespoons unsalted butter, softened
• 2 tablespoons vegetable oil
• 1 teaspoon sesame seeds, toasted

Method

1. 01
   In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool.
2. 02
   Place sea bass fillets in a shallow dish. Pour the cooled teriyaki sauce over the fillets, ensuring they are well coated. Marinate for at least 15 minutes.
3. 03
   Meanwhile, place the cubed potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes.
4. 04
   Drain the potatoes and return them to the pot. Add the warmed heavy cream, wasabi paste, and butter. Mash until smooth and creamy. Season with salt to taste.
5. 05
   Heat vegetable oil in a large skillet over medium-high heat. Remove sea bass from the marinade and pat dry with paper towels.
6. 06
   Place the fillets, skin side down, in the skillet. Cook for about 4 minutes, then flip and cook for another 2-3 minutes until the fish is opaque and flakes easily.
7. 07
   Brush the cooked fillets with the remaining teriyaki sauce and sprinkle with toasted sesame seeds.
8. 08
   Serve the sea bass atop a bed of wasabi potato puree. Garnish with additional sesame seeds if desired.