For a half
pound of cod or salmon, bring a quarter cup each of mirin and sake to a boil
then turn down the heat and simmer. If you don’t have either or both, you can
substitute a half cup of dry white wine with a splash of rice wine vinegar.
After half a
minute, turn the heat to low and stir in a tablespoon of sugar along with three
tablespoons of white miso. When both are fully dissolved take off the heat and
stir in two teaspoons of sesame oil. Pour into a glass baking dish to cool then
add the fish and marinate for a few hours in the fridge.
When you’re
ready to go, remove the fillets from the marinade and place them on a foil
lined baking sheet. If you’re an extra sauce kind of person, you can simmer the
excess marinade over medium heat for a couple of minutes and serve with the
cooked fish.
To finish,
broil the fish for a few minutes on each side, or until you see some
caramelization happening. Then bake at 400 for five minutes.
