Miso-yaki, which literally translates to "miso" and "to grill" is a widely popular fish preparation. Miso, a traditional Japanese seasoning, is made from soybeans allowed to ferment with salt and Koji yeast. It adds a salty umami and a velvety richness to the dish. Combine salty miso with mirin, a sweet cooking "sake" or wine and broil the fish to char the edges, and you have the perfect balance of sweet, salty, smoky with crisp edges and a buttery filet.
Miso-yaki Fish Recipe
1 cup white miso
3/4 cup sugar
3/4 cup mirin
3/4 cup sake
In a large bowl, mix sugar, mirin, sake and microwave for 30 seconds.
Stir and microwave again for 30 seconds until the sugar is dissolved.
Add miso and stir until combined. The marinade is like a paste.
For added umami, you may add a splash of sesame oil and rice vinegar.
Cut fish into serving size.
Cover with marinade and refrigerate for 24 hours and up to 3 days.
Scrape almost all of the marinade off and place fish on a baking sheet.
Put in the middle rack and broil until the edges are lightly brown.
Turn off the oven and allow the fish to continue to cook until a slight char develops.