- 1 C light miso (shiro miso)
- 1/2 C mirin
- 1/2 C sake
- 1 T fresh ginger, finely chopped
- 1/2 C grapeseed oil
- 1/4 C sugar
- 4 6-7 oz. fish fillets
Combine all the marinade ingredients in a bowl. Stir well. Add the fish fillets. Coat and marinate overnight if possible. Preheat the broiler or outdoor grill. Wipe the excess marinade from the fish and season with pepper to taste. Grill or broil the fish on high heat until just cooked through. Flip only once if possible. Serve immediately.
I had extra marinade since I only had 2 fillets on hand and used 4 chicken thighs for the rest in a separate Ziploc bag. It turned out pretty good.