210 minutes
Delicious fish fillets marinated in a rich, savory sake-miso glaze and broiled to perfection.
cups
Sake
cups
tablespoons
tablespoons
teaspoons
Salmon fillets
0 oz
1. Combine Mirin and Sake
Start by combining the mirin and sake in your smallest saucepan. Bring this mixture to a boil, which should take about 20 seconds.
2. Add Miso Paste and Sugar
Once the liquid is boiling, reduce the heat and stir in the miso paste and sugar. Keep whisking until the sugar dissolves completely, creating a smooth, non-grainy mixture.
3. Incorporate Sesame Oil
Remove the saucepan from the heat and allow the mixture to cool slightly before whisking in the sesame oil.
4. Prepare and Marinate Fish Fillets
Pat the fish fillets dry with a paper towel. Brush and rub the marinade generously over each fillet, making sure they are evenly coated. Cover and marinate in the refrigerator for at least 2 to 3 hours, or up to a day.
5. Cook the Fish
Prepare your broiler or grill. Line a sheet pan with foil and lightly oil the foil. Place the marinated fish fillets on the prepared pan. Broil or grill the fish for about 2 to 3 minutes on each side. You may need to place the fish in the oven for an additional 5 minutes if they’re particularly thick.
Use salmon, cod, chicken, tofu, or pork with the glaze.
Create a Teriyaki-Miso, Korean-Style, or Maple-Miso glaze.
Apply the glaze when grilling, broiling, or baking the protein.
Add ginger for spice, citrus zest for tang, or chili for heat to the glaze.
Serve with rice, vegetables, or noodles.
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