Dean Fearing’s Miso Glazed Fish
1/8 cup Sake
1 lb sea bass (from tail), black cod or salmon
1/4 cup Mirin
1 cup TJ’s White Miso
Combine Mirin, Sake & Miso. Adjust consistency with water until it is able to coat the back of a spoon. Dredge fish through the mixture. Marinate minimum 1 hour, up to 8 hours refrigerated. Season fish with salt and cook under a hot broiler until desired doneness. Refrigerate any leftover miso glaze for future use. Serves 2.
TJ’s Tip: We have found Chef Fearing’s “until desired doneness” to be about 6–8 min under the broiler. What you want is a slight char on the outside and medium rare on the inside. Play with times and distance from broiler to get that result. For this and every recipe, remember that every oven is different. Know your oven and adjust recipes accordingly.