Miso Glazed Fish

I saw this recipe in NYT Cooking and it reminded me how long it had been since I made it…so incredibly good and super easy.

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.