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PdfIngredients
To make the marinade you will need the following ingredients:
Preparation
Add the sake and mirin to a heavy bottomed pot and bring to a boil.
Boil for approximately 10-15 minutes to burn off the alcohol.
Turn down the heat and stir in the sugar and miso. Cook until it turns a pale caramel color.
Remove from heat and allow to cool completely.
Fish
Defrost fish. Once that's done, the fish should be rinsed in some cold running water and then patted dry with a clean paper towel.
Using a filet that's about 6-ounces, keep the skin intact, then place into a Ziploc® bag.
Add the miso marinade and then let this sit in the refrigerator for 48-72 hours.
Remove your filet from the Ziploc® bag.
Add about a tablespoon of vegetable oil to a skillet which is on medium-low heat until slightly carmelized and has a nice golden brown color.
Add fish to the pan and cook for about 4-5 minutes before turning.
After letting it cook for another 4-5 minutes, you're ready to serve.