Step 1

Gather all the ingredients. As you will be marinating this fish for a few days, select the freshest fish possible.

Step 2

Sprinkle salt over the fish and set aside for 30 minutes. Salt will draw excess moisture and any fishy smell from the fish.

Step 3

In a bowl, add saikyo miso, mirin, and sake (and sugar, if you are using regular white miso).

Step 4

Mix all together and pour the marinade into a flat bottom airtight container.

Step 5

Pour 2 Tbsp sake over the fish to rinse off the salt. Gently pat dry with a paper towel to remove the moisture. Do not wash the fish under running water.

Step 6

Place the fish in the container and coat both sides of the fish with the marinade.

Step 7

Slather the fillets with the marinade. Cover the lid and keep in the refrigerator for up to 2-3 days. If you prefer less salty (and don't eat this dish with rice, for example), you can cut down to 1 day (or even several hours). It depends on your preference.

Step 8

With your fingers, remove the marinade off the fish completely. Do not leave excess miso on the fish; otherwise, the fish will burn easily. At this point, you can individually wrap the fish with plastic and store in the freezer bag for up to 2-3 weeks.

Step 9

Place the fish skin side up on a baking sheet lined with parchment paper/silicone mat (for baking) or foil (for broiling).

Step 10

Preheat the oven to 425°F (218ºC) with a rack placed in the center of the oven. For a convection oven, reduce cooking temperature by 25ºF (15ºC). Bake the fish on parchment paper until the surface is blistered and brown a bit, about 15-20 minutes. You do not need to flip the fish.

Step 11

Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the center of the oven) for 5 minutes. When broiling, you don't control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It's similar to using hotter and cooler zones on your grill. *Broiler setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use medium (6" away) or high (8" away).

Step 12

Broil medium (500ºF) for 8-10 minutes until the surface is blistered and brown a bit. Please remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. You do not need to flip the fish.

Step 13

Carefully remove the fish with a spatula, and remove any burnt miso around the fish. Serve immediately. I serve the fish with thinly sliced red radish and a small green leaf from my backyard for additional color.

Step 14

You can keep the leftover (cooked) in an airtight container for up to a month.