-
1
Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat.
-
2
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 the sugar.
-
3
Whisk over medium heat without letting the mixture boil until the sugar has dissolved.
-
4
Remove from the heat and whisk in the sesame oil.
-
5
Allow to cool.
-
6
Transfer to a wide glass or stainless steel bowl or baking dish.
-
7
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.
-
8
Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
-
9
Preheat the oven to 400 degrees.
-
10
Light the broiler or prepare a grill.
-
11
Line a sheet pan with foil and oil the foil.
-
12
Tap each fillet against the sides of the bowl or dish so excess marinade will slide off.
-
13
Place skin side up on the baking sheet if broiling.
-
14
Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat.
-
15
Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots.
-
16
If necessary (this will depend on the thickness of the fillets) finish in the oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.
