A flavorful and umami-packed Miso Fish, featuring tender, flaky fish fillets marinated in a rich miso glaze and broiled to perfection. This easy Japanese-inspired dish is perfect for a quick weeknight meal or an elegant dinner. Serve with steamed rice and vegetables for a balanced and nutritious meal.
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tbsp honey (or sugar)
- 1 tsp grated ginger
- 1 tsp sesame oil
- 2 fillets of white fish (such as cod, sea bass, or black cod)
- 1 tbsp vegetable oil (for greasing the pan)
- 1 tbsp sesame seeds
- 1 tbsp finely chopped green onions
- Lemon wedges
- Steamed rice and sautéed vegetables (optional, for serving)
- 1 Prepare the Marinade
In a small bowl, whisk together miso paste, mirin, sake, soy sauce, honey, grated ginger, and sesame oil until smooth.
- 2 Marinate the Fish
Place the fish fillets in a shallow dish or zip-lock bag and pour the marinade over them. Ensure the fish is well coated, then cover and refrigerate for at least 30 minutes (or up to 24 hours for a deeper flavor).
- 3 Preheat and Prepare the Baking Tray
Preheat the oven to 220°C (425°F) on broil mode. Line a baking sheet with parchment paper or lightly grease it with vegetable oil.
- 4 Cook the Fish
Place the marinated fish fillets on the prepared baking sheet, letting any excess marinade drip off. Broil for 8-10 minutes, or until the fish is golden and caramelized on top, and flakes easily with a fork.
- 5 Garnish and Serve
Remove the fish from the oven and transfer to serving plates. Sprinkle with sesame seeds and chopped green onions. Serve hot with steamed rice, sautéed vegetables, and lemon wedges.
- For a richer flavor, marinate the fish overnight.
- For a grilled version, cook the fish over medium-high heat for about 3-4 minutes per side.
- Best fish options: Black cod, sea bass, or halibut work best for this recipe.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.