Ingredients:

  • 1.5 lb white fish fillets (such as Cod, Sea Bass, or Salmon)
  • 1/4 cup White Miso Paste (Shiro Miso)
  • 3 tbsp Granulated Sugar
  • 3 tbsp Sake
  • 3 tbsp Mirin
  • 1 tsp Soy Sauce
  • 1/2 tsp Freshly Grated Ginger
  • 1/4 tsp Toasted Sesame Oil

Instructions:

  1. Whisk the liquids. Combine the sake, mirin, and soy sauce in a small bowl.
  2. Incorporate the miso. Add the white miso paste and whisk vigorously until the mixture is velvety and smooth.
  3. Sweeten the deal. Stir in the granulated sugar and grated ginger. Ensure the sugar crystals are fully dissolved.
  4. Finish the marinade. Add the toasted sesame oil and give it one final stir.
  5. Prep the fish. Pat the 1.5 lb of fish fillets completely dry with paper towels until the surface is no longer tacky.
  6. Apply the coating. Slather the marinade over the fish, ensuring the top and sides are thickly coated.
  7. Marinate the fish. Place in a shallow dish, cover, and refrigerate for at least 30 minutes. For sea bass, 24 hours is the gold standard.
  8. Prepare to cook. Preheat your broiler to high and set the rack about 3 to 4 inches from the heat source.
  9. Broil the fillets. Place the fish on a lined pan and cook for 8 to 10 minutes until the top is bubbling and charred in spots.
  10. Check for doneness. The fish should flake easily with a fork and reach an internal temperature of 145°F.