焼き魚 Miso Grilled Fish

If you are keen to find out what Japanese people eat for breakfast in Japan, check out Taste Magazine Aug issue – I shared a traditional Japanese Breakfast: Grilled snapper, sweet egg roll, miso soup and rice 

Serves:     2

Preparation time: 10 minutes + overnight to marinate


Cooking Time:  5 minutes


Ingredients:


2 fillets of Snapper, skin on

4 Tbsp Miso

4 Tbsp Mirin

2 Tbsp Cooking Sake

2 tsp Sugar

How to cook:

1. Add Mirin and Cooking sake in a small pot and bring to the boil. Boil for 10 sec and turn off the heat to cool.
2. Add Miso and sugar in the pot and mix well
3. Cover fish fillet with paper towel and place in a zip lock bag
4. Pour the Miso mixture into the bag and make sure it covers the paper towel and seal.
5. Marinate the fish in the fridge overnight (at least 8hrs).
6. Take the fish out from the bag, remove the kitchen paper (do not wash the fish under the water).
7. Turn the grill to high and place tin foil on a baking tray.
8. Place the fish on top of the tine foil (skin side up) and grill in the oven for couple of minutes or until fish is cooked.
9. Garnish with sprouts or radish and serve with rice and miso soup!

Alternatively, place a medium-sized frying pan over medium heat. Place tin foil on the frying pan to avoid the fish from getting burnt, and place the fish on top. Cover with a lid and cook for couple of minutes, then flip and cook the other side for another couple of minutes or until the fish is cooked.

Note: You can substitute Snapper for Tarakihi, Kahawai, Trevally, Mackerel or any other white fish you prefer.

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