This is a variation on a dish made famous by US-based Japanese chef, Nobu Matsuhisa. For centuries, the Japanese have preserved fish under sake lees, but it took Nobu to turn it into an international hit nearly 25 years ago. Sweet, but packed with umami from the miso, mirin and soy sauce. This delicious and slightly sticky fish dish is perfect with cod, or any other meaty white fish such as rock ling or Patagonian tooth-fish. The secret is to make sure the grill is hot, and in doing so you have the perfect entrée or light meal.
- 100g white miso
- 30ml Akari soy sauce
- 45ml mirin
- 15ml water
- 15g white sugar
- 1kg white fish
- 15g sesame seeds
- 2 bunches bok choy
- Steamed red rice and pickled ginger to serve
At least 12 hours ahead of serving, prepare the marinade by placing the miso, soy sauce, mirin, water and sugar in a saucepan and bring to the boil over a medium heat. Cook for a minute or two to evaporate the alcohol from the mirin. Allow to cool.
Cut the fish into 6 equal portions. Using a pastry brush, apply the miso marinade onto the fish pieces evenly, covering every surface. Place in a re-sealable container and refrigerate for 12-24 hours before cooking the fish.
Heat the grill to high. Re-brush the fish with the miso marinade in the container to make sure it is evenly covered. Place the fish on a wire rack on a tray and grill for five minutes or until the fish is browned and almost charred on the edges. Remove from heat. Sprinkle with sesame seeds. While the fish is cooking, trim the bok choy stems and slice each into four lengthways. Steam for several minutes.
Serve the fish hot with steamed bok choy, rice and pickled ginger.