Bass Satay

Directions

1. 1
   Combine marinade ingredients.
2. 2
   Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours.
3. 3
   Spear each piece of fish on a wooden skewer.
4. 4
   Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes.
5. 5
   Toss asparagus with oil, salt, and pepper.
6. 6
   Heat a saute pan (no oil) over high heat, 7 minutes.
7. 7
   Add asparagus; saute all sides.
8. 8
   Arrange asparagus on a plate.
9. 9
   Top with bass, drizzle with reserved marinade, garnish with chives.
10. 10
    (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each.
11. 11
    Simmer until mixture is reduced by half and is syrupy.
12. 12
    ).