Miso-marinated Chilean Sea Bass

1 ounce fresh ginger (peeled and chopped)

4 ounces sake

8 ounces miso paste

1 ounce soy sauce

4 Chilean sea bass fillets

Pea puree

8 ounces fresh peas

3 ounces olive oil

3 ounces water

Salt and black pepper

Mushroom saute

8 ounces wild mushrooms

1-2 cloves garlic, minced, or to taste

1 tablespoon butter, or more to taste

Soy reduction

4 ounces soy sauce

4 ounces butter

Salt and pepper to taste

Combine marinade ingredients in a shallow dish. Add fish and marinate 2 to 3 hours.

Heat oven to 350 degrees.

Transfer fish to a shallow baking pan and cook 12 minutes.

For the pea puree: Blend the fresh peas with water, salt and pepper. Add the oil slowly when the puree has a good consistency; set aside.

For the mushrooms: Heat butter over medium heat; saute garlic and mushrooms until mushrooms give off their liquid. Season to taste.

For the reduction: In a sauce pan reduce the soy sauce over a low flame until the sauce is one-fourth of the original quantity. Add the butter, salt and pepper and stir.

To serve: Place the mushrooms and the puree on the plate; place fish on the top and drizzle with the soy reduction.

Serves four.

Chef Jose Sosa, Hugo's Frog Bar, Naperville