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There's a reason that famous chefs such as Roy Yamaguchi, Nobu Matsuhisa, Tom Douglas, Jamie Oliver, and many others serve miso-glazed fish as a signature dish - because it's unbelievably delicious. If you've never had a miso glaze the taste is hard to describe - there are definite hints of soy and what is best described as an umami taste (from the miso) while the brown sugar caramelizes the edges without adding sweetness. The overall taste is complex and very restaurant-y. This is definitely a dish to impress - serve it with white rice and some sauteed sugar snap peas for fabulous and healthy company dinner.
The glaze can be used with salmon, or any mild thick white fish such as sea bass, halibut or black cod (also known as butterfish). You can either broil or grill the fish - either way it will be gorgeous. In the picture above the sea bass was grilled.
Miso-Glazed Sea Bass
Makes 4 servings
1/3 cup sake or rice wine vinegar
1/3 cup mirin (sweet Japanese rice wine)*
1/3 cup light yellow miso (fermented soybean paste)*
1 ½ tablespoons (packed) brown sugar
2 tablespoons soy sauce
4 6-ounce sea bass fillets
2 tablespoons thinly sliced green onions, optional
Black sesame seeds, optional
Mix first 5 ingredients in shallow glass baking dish or zip-top bag. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
Preheat broiler (or outdoor grill to high). Remove fish from marinade. To broil: Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes. To grill: place directly over high heat for two minutes per inch of fish thickness, per side, or until the internal temperature reaches 140d. Flip twice, basting with marinade once per side after the first flip.
Transfer to plates. Sprinkle with green onions and black sesame seeds and serve.
*Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets.