1. In a container large enough to hold the fish, combine the mirin, miso paste, teriyaki sauce, and Shaoxing. Put the fish in the marinade and refrigerate, covered, overnight.

2. In a medium sauté pan or skillet, heat the oil over medium-high heat. Remove the fish from the marinade, scraping off the excess, and pat dry. Put the fish in the pan and cook, without turning, for 3 minutes, until well browned on the bottom; turn and cook the other side for about 3 minutes, until browned and just cooked through-the fish will flake easily when prodded with a knife; turn the heat down to medium if the fish is browning too quickly.

3. Place the fish on serving plates and garnish with purple shiso and salad burnet sprigs. Serve immediately.

What is Sea Bass?

The perplexing nomenclature surrounding certain varieties of oily, firm white - fleshed fish could make one swear off seafood altogether - if the fish weren't all so delicious. Here's a cheat sheet:

Sea bass: One of the most common bass in fish markets, harvested along the East Coast.

Striped bass: Caught along the East Coast, though some states have banned commercial fishing of striped bass. Farmed striped bass is usually at the market fresher than wild.

European bass: Most commonly found in the Mediterranean; known as Ioup de mer ("sea wolf") in France and branzino in Italy.

Chilean sea bass: Not a true bass, this fish is more accurately known as Patagonian toothfish.

Escolar: Deep-water fish that lives in tropical and temperate climates. Not a bass but a snake mackerel, escolar is sometimes referred to as "white tuna." 10 minutes, plus marinating overnight