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1
In a medium saucepan, bring the mirin and sake to a boil.
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2
Remove from the heat, add the miso and stir until dissolved.
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3
Add the sugar, return to a low heat, and stir until dissolved.
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4
Remove from the heat and let cool completely.
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5
Place the fish in a non-reactive baking dish.
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6
Cover with the cooled marinade, cover with plastic, and let marinate overnight refrigerated, or at least 4 hours.
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7
Preheat the broiler.
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8
Remove the fish from the marinade and place on a broil pan.
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9
Blot the miso from the fillets with a kitchen towel.
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10
Broil until lightly browned and the fish is opaque in the center, 6 to 10 minutes, depending upon the size of the fillets and the height of the broiler element.
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11
Remove from the oven.
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12
Spoon rice onto each of 4 plates and top with the fillets.
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13
Arrange the cucumber relish to the side of the fish, and garnish each serving with the green onions and toasted sesame seeds.
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14
Sprinkle the cucumber with the salt and let drain in a colander for 20 minutes.
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15
Pat dry in kitchen towels.
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16
In a bowl, combine the cucumber slices with the remaining ingredients.
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17
Adjust the seasoning, to taste.
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18
Serve slightly chilled.
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19
Inactive Prep Time: 20 minutes
