Cool time: allow time for the sauce to cool, and 1 hour to marinate beforehand.
- 2 x 180-200g ocean trout (or salmon) fillets
- 50ml Sake
- 50ml Mirin
- 150g White Miso Paste
- 75g Sugar
- 50ml rice wine vinegar
- 5cm knob of ginger
- (to make about 2 tsp of juice)
Finely grate your knob of ginger, squeezing to extract the juice ( you should be left with 2 teaspoons of juice).
Bring the sake and the mirin to the boil together. Reduce the heat right down. When the liquid has cooled slightly, mix in the miso paste.
When the mixture is combined and silky, turn up the heat and gradually stir in the sugar. Do not let the mixture stick or burn – stir continuously.
Stir the ginger juice into the sake mix with the rice wine vinegar.
When the sugar is totally incorporated and the mix is smooth, remove from the heat and let it cool before using on the fish.
While the mix is cooling, pin bone the fish.
Marinate the fish in the cooled paste for an hour or so.
Heat the grill to medium-high and grill the fish on both sides for 3 – 4 minutes, taking care not to burn. Start skin side up.
Serve with white rice and steamed bok choy or choy sum. Or flake it and stir through some warm soba noodles, or push apart and lay on a Japanese coleslaw or carrot, pickled radish and fine shards or red chilli.