I've made this a few times now, and along the way several mistakes and last-minute substitutions have actually improved the recipe. The following recipe is inspired by a few different miso-glazed fish recipes I found online, and all seem to be based on one by Chef Nobu Matsuhisa. Splurge on high quality fillets and you are 85-95% there. —Sadassa_Ulna
- Serves 6
fillets - 5 oz. each - of Arctic charr, black cod, salmon, or mahi-mahi
any color miso (white is fancier but red is delicious too)
water (use sake if you have and/or like it)
toasted sesame oil
- Whisk together all ingredients (except fish) in a shallow glass or other baking dish (8" x 11" or so in size). No need to cook the marinade first (!!!)
- Place fish fillets, skin side down; spoon marinade over tops of fillets making sure all sides are coated.
- Cook under broiler on high rack until fish is opaque and tops are golden-brown, 7 to 9 minutes. [If tops get brown quickly, move dish to lower rack and switch oven to bake at 425 and bake five minutes or until done.]
- I have cooked this on the grill by marinating overnight and transferring to cedar planks (that have been soaked in water overnight). Delicious!