The roasted aroma from a miso coated fish is mouth-watering. Here, the marinade is a paste made of sweet miso, mirin and wine (I used shaoxing wine instead of sake). The fish fillet is coated with the paste and left in the refrigerator for at least 24 hours. It is then wiped off and grilled without oil until the skin is crisp. For the sauce, I reserved a tablespoon of the miso paste and add rice vinegar to taste.
No comments:
Post a Comment