Saikyo yaki - Fish marinated in white miso

Preparation

1. Prepare the fish.
Salt the fish fillet and let it rest for about 20 minutes, then pat dry any excess moisture with a paper towel. (This step helps remove excess water and odors from the fish.)
2. Prepare the miso marinade.
Mix all marinade ingredients until smooth.
3.Place half of the marinade in an airtight container or bag and spread it evenly.
4.Place the fish directly on the marinade, then cover it completely with the remaining miso, making sure it is well coated.
5.Close the container (or bag) and let it marinate in the refrigerator for at least 2 to 3 days.
6.Remove the fish and carefully wipe off the surface miso with a paper towel.
7.Preheat the oven to 180°C and cook for 12 to 13 minutes, or grill until the fish is golden brown.

Notes:

• Miso burns easily: make sure to remove it well before cooking and opt for gentle cooking.
• This marinade also works very well with chicken, pork, or vegetables.
• Marinated preparations can be stored for 3 to 4 days in the refrigerator.