Mirin Glaze:

1 c.                   Soy Sauce
1 c.                   Mirin
1 c.                   Rice Wine Vinegar
3 Tbsp.             Sugar

*Bring to a boil, in a sauce pan, over medium high heat
*Turn down the heat to low and whisk in:

1 Tbsp.             Sesame Oil
3 Tbsp.             Corn Starch
4 (6 oz.)            Sea Bass portions

** Preheat your grill.
** Grill the sea bass for 5-6 minutes on each side, or until the flesh feels firm and springs back when you press on it.
** Brush the mirin glaze over the sea bass and allow to cook for another minute on each side.

Fresh Snow Pea Slaw:

2 c.                   Napa Cabbage, sliced thin
25                     Snow Peas, sliced thin
½                     Red Pepper, stemmed, seeded and sliced thin
½ c.                  Dried Mango, sliced thin
¼ c.                  Cilantro, chopped fine


½ c.      `          Rice Wine Vinegar
2 T                   Sugar
To taste Salt and Pepper

** Whisk the ingredients for the dressing together and set aside while you chop and mix the ingredients for the slaw. Pour the dressing over the vegetables and toss to coat.

** To serve, place a cup of the slaw in the middle of your plate and ‘nest’ the glazed sea bass on top.


From Chef Harrison Schailey
Harrison’s Wine Grill & Catering
1221 East College Avenue