Directions

To Make

1. Clean and pat the fish fillets dry. Marinate them with 2 tbsp sake for 5 minutes.
2. Pat the fillets dry again, then place them skin-side down in a plate. Season with salt and set aside for 10 minutes.
3. Rinse the fillets briefly under cold water to remove excess salt, then pat dry thoroughly.
4. Preheat the oven to 200°C.
5. In a large frying pan, combine water, sake, mirin, soy sauce, sugar, and ginger. Bring to a gentle boil over medium-high heat, then reduce the heat to medium.
6. Carefully place the fish fillets into the pan skin-side up. Cover and simmer for 5 minutes, then turn the fillets over and cook for another 5 minutes.
7. Transfer the fish to a baking tray lined with baking paper, skin-side up.
8. Gradually whisk in miso paste in the frying pan, continue simmering until the sauce thickens slightly.
9. Remove the sauce from the heat and brush it over the fish.
10. Bake the fish in the oven for 5 minutes or until the surface is lightly caramelised and the skin is crisp and bubbling. Alternatively, grill the fish until the skin is browned and crisp.
11. Transfer the fish to serving plates and spoon the remaining sauce around the fillets. Garnish with sliced spring onions and sesame seeds.