Step 1

Bring sake and mirin to the boil. Turn the heat to low, add white miso paste and sugar and whisk until dissolved and thick. Remove from the heat and cool.

Step 2

Cut fish into 5-10cm portions and pat dry with a paper towel. Place fish skin-side down in a dish and cover with miso marinade. Refrigerate for at least an hour, preferably overnight.

Step 3

Remove fish from marinade and place skin side down on a hot, lightly oiled grill pan. Sear until the skin has darkened, turn the fillets over and finish in the oven under a hot grill, approx. 5-10 minutes. Alternatively, place the fish skin side down on a lightly oiled foil covered tray, and grill in a hot oven until deeply caramelised and flaky, 10-15 minutes.

Step 4

Serve as a small plate with finely chopped pickled ginger or serve as a main with warm sushi rice and a Japanese salad (seaweed or baby kale with a sesame oil and rice wine vinegar dressing).