|Teriyaki-Glazed Chilean Sea Bass with Cauliflower Curry Puree|
½ cup soy sauce
Preheat the oven to 350 degrees. In a saucepan over medium heat, combine the soy sauce, sugar, mirin, and crushed garlic cloves. Reduce slowly for approximately 30 minutes until it thickens and coats the back of a spoon; set aside. Season the fish with salt. Add the oil to a heavy gauged frying pan and put on high heat. After the frying pan is hot, sear the fish for 2 minutes on each side. Bake the fish in the oven for 8 to 10 minutes and glaze the top of the fish with the teriyaki after every two minutes.
Recipe: kosher, fish