This is a mouthwatering variation on the classic dish found in many modern Asian-inspired restaurants. The marinade bath both flavors and cures the fish.
Ingredients
Instructions
In a small saucepan over medium heat, warm the mirin. Don't allow it to boil. Add the miso and stir until completely incorporated, about 5 minutes.
Add the sugar to the mirin and stir until dissolved. Remove from the heat and let cool completely.
Pat the fish fillets dry. Place in a baking dish and generously slather both sides with the miso mixture. Cover the dish with a piece of plastic wrap. Refrigerate for at least 24 hours.
Preheat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet.
Heat a nonstick skillet over medium-high heat. Uncover the fish and wipe off the excess marinade with paper towels. Add the fillets to the hot pan and sear until golden brown and caramelized on the bottom, 30 seconds to 1 minute. Be careful, as the fish can scorch and blacken quickly because of the sugar in the coating.
Move the fillets to the prepared baking sheet, carefully turning them seared side up. Bake until the fish is cooked through and flakes easily, about 7 minutes.
Arrange the fillets on a platter or individual plates and serve immediately.
Nutrition
- Serving Size
- 1 portion
- Calories
- 419 kcal
- Carbohydrate Content
- 62 g
- Protein Content
- 34 g
- Fat Content
- 5 g
- Saturated Fat Content
- 1 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 80 mg
- Sodium Content
- 3304 mg
- Fiber Content
- 4 g
- Sugar Content
- 43 g
- Unsaturated Fat Content
- 3 g
