Chilean Sea Bass with Miso

1: Combine sugar, mirin, miso, rice wine vinegar and water in a small sauce pan over medium heat.

2: Allow marinade to simmer for several minutes, stirring constantly, until sugar is dissolved.

3: Remove from heat and allow marinade to cool before applying to fish.

4: Once marinade has cooled, pour over fish and coat on all sides.

5: Cover tightly and let fish marinade in the refrigerator for 24-72 hours.

6: To cook, wipe off any excess marinade and adjust oven rack to the middle level.

7: Broil on high until lightly charred and cooked through, about 8 minutes depending on the thickness of your fish.

8: Garnish with chives and serve with rice.