25 minutes
Delicious fish fillets glazed with a sweet and savory miso sauce, perfect for a quick and healthy meal.
0.25 fluid ounces
Sake
0.25 fluid ounces
Miso Paste, white or yellow
tablespoons
tablespoons
teaspoons
Fish Fillets, salmon, trout, Arctic char, mahi mahi, or black cod
0 oz
1. Prep the Glaze
In a small saucepan, combine mirin and sake. Boil over high heat for 20 seconds, ensuring minimal liquid evaporation. Reduce to low heat. Whisk in miso paste and sugar over medium heat. Avoid boiling and stir until sugar dissolves. Remove from heat, incorporating sesame oil. Set aside to cool, then transfer to a suitable marinating dish.
2. Marinate the Fish
Pat the fish dry. Apply marinade thoroughly to both sides. Nestle fillets into the marinade in the dish, turn to coat evenly. Cover and chill for 2-3 hours, up to a day.
3. Cook the Fish
Preheat your broiler or ready your grill. Line a sheet pan with foil and lightly oil the surface. Remove fillets from marinade, letting excess drip off. Arrange on the prepared pan, skin side up for broiling. Position fish 6 inches from the heat source, broiling or grilling 2-3 minutes per side until charred in spots. For thicker cuts, finish in a 400°F oven for 5 minutes, until opaque and flaky.
Use maple syrup in place of sugar and tamari instead of soy sauce for a deeper, richer flavor that pairs beautifully with salmon or pork.
Incorporate a bit more sugar and add a splash of pineapple juice to the glaze. This variation is perfect for beef or chicken fillets.
Mix in gochujang (Korean red chili paste) with the miso for a bold and fiery glaze, ideal for beef or tofu.
Red Miso . For a stronger, deeper umami flavor, use red miso instead of the more commonly used white or yellow miso. This will give the dish a more pronounced taste. Mixed Miso . Use a blend of different types of miso for a complex flavor profile.
Swap out the sugar for honey and add Sriracha sauce to taste. This provides a sweet and spicy kick that works well with chicken or shrimp.
Opt for high-quality, fresh fillets from a reputable fishmonger. Sustainable options like salmon, cod, or black cod are ideal for their ability to absorb the miso glaze.
Aim for an internal temperature of 145°F, keeping in mind that the fish continues to cook from residual heat after removal from the oven.
Marinate the fillets in the miso glaze for at least 30 minutes, or for deeper flavor, a few hours to overnight in the refrigerator.
Use a high-quality, authentic miso paste, experimenting with white (shiro), yellow, or red (aka) miso to find your preferred flavor balance.
Balance the umami of the miso with sweetness and acidity, using authentic mirin and a touch of sake, and adjust with rice vinegar or lemon juice as needed.
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