HAVE YOU EVER EATEN SOMETHING SO YUMMY THAT YOU WANTED TO CRY?
Grilled fish in a miso marinade comes pretty close. Black cod in miso is my all time favourite, but it’s not always easy to find (Asian food stores sometimes sell it). Seabass, halibut, cod, mackerel and salmon all work really well, or if you don’t fancy fish, it’s even great with meat or tofu!
4 fillets of fish (e.g. sea bass/ halibut/ cod/ mackerel)
(if you can’t find sake, use mirin instead and reduce the sugar to 1.5 tbsps)
The fish goes well with rice (Japanese rice or other) and steamed or stir-fried veg.
- Mix together sake, mirin, white miso paste and sugar in bowl. Leave for 2 mins to let sugar dissolve.
- Gently rub marinade into fish and leave in fridge overnight.
- Put the fish in the oven on the grill setting. Place skin side up (if it has skin). When skin is brown and crisp or flesh is becoming golden, flip the fish over and cook on other side until cooked through. The time depends on the fish you use, sea bass will probably take 7-8mins whilst a chunkier fish will take 12-15 mins.
- OISHII! (TASTY!)