- 1/4 cup mirin or vodka
- 1/4 cup sake or vodka
- 3 tablespoons white or yellow miso paste
- 1 tablespoon sugar
- 2 teaspoons dark sesame oil
- 4 black cod, salmon, trout, Arctic char or mahi mahi fillets, about 6 ounces each
- Combine the mirin and sake (or vodka) in the smallest saucepan you have and bring it to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
- Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinated for 2 to 3 hours, or up to a day.
- Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet of foil.
- Place fish skin-side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for about 5 minutes on each side, until the surface browns and blackens in spots. (If your fillet is quite thick, you may need to finish cooking the fillets in the oven for a few minutes at 375 degrees.)
Note: For a vegetarian version of this dish, substitute tofu, sliced about 2/3-inch thick, for the fish.