- 2 teaspoons water
- 1 teaspoon prepared Chinese-style hot mustard or Dijon mustard
- 1/3 cup white miso (fermented soybean paste)
- 3 tablespoons rice vinegar
- 2 tablespoons mirin (sweet Japanese rice wine)
- 4 teaspoons sugar
- 1 teaspoon soy sauce
- 4 5- to 6-ounce sea bass fillets
- 8 green onions, trimmed
- Olive oil
- Toasted sesame seeds
- Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan. Stir over medium heat until smooth, about 3 minutes. Whisk in mustard mixture. (Can be made 1 day ahead. Rewarm over low heat before using.)
- Prepare barbecue (medium-high heat). Brush fish and green onions with oil. Sprinkle both with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Grill onions until beginning to brown, about 3 minutes per side. Transfer fish and onions to 4 plates. Spread sauce atop fish. Sprinkle sesame seeds over sauce and serve.
- Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
- Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.