Step 1

In a saucepan bring the sake and mirin to a boil over medium heat. Reduce this mixture for about 30 seconds, then whisk in the miso, sriracha, and sugar. Reduce the heat and simmer for about 3 minutes more.

Step 2

Remove the sauce from the heat and whisk in the sesame oil, set aside and allow the mixture to cool to room temperature.

Step 3

Place the fish fillets and miso mixture into a gallon size ziplock bag and move the fish around in the marinade until all pieces are fully coated. Seal the bag and refrigerate for 8-24 hours.

Step 4

Preheat your broiler to high and position the rack 6-8 inches below it.

Step 5

Remove the fish from the bag and brush off any excess marinade. Place the fillets on a sheet pan or baking sheet and place under the broiler for 8-10 minutes. Be sure to keep an eye on the fish while cooking as the marinade will caramelize and start to char.

Step 6

Remove the fish from the heat and serve immediately with the side dish of your choice. I used spicy Asian greens with sautéed mushrooms.