- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 cup saikyo miso
- 1 tbsp cooking sake
- 2 tbsp mirin
- 1 tbsp grated ginger
- ½ garlic clove, crushed
- 2 tbsp grapeseed oil
- 4 sea perch fillets, skin on
Marinating time overnight
You will need to begin this recipe 1 day ahead.
Instructions
Combine the miso, sake and mirin in a bowl, stirring well. Stir in the ginger and garlic and then the grapeseed oil. Spread a little of the marinade in the base of a small rectangular dish. Add a piece of fish, flesh-side down, and cover with more marinade. Top with the remaining fish spread with marinade. Cover and refrigerate overnight.
Preheat an oven grill to high. Scrape off the excess marinade from the pieces of fish. Place on a tray skin-side up and cook under the grill until the skin is golden brown. Serve with pickled ginger.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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