Fish marinated in miso (fermented soy bean paste) and grilled or baked has been the signature dish of Japanese chef Nobu Matsuhisa since 1987. Based on a traditional white miso marinade once used for preserving fish, it is a thing of shimmering beauty, with a deep, rich, buttery, almost caramelised flavour. This recipe is adapted from the Nobu original. Begin preparing the day before serving. Choose a thick white fish, such as blue-eye trevalla. Leftover miso marinade works on salmon, chicken, eggplant or tofu.
4 tbsp white miso paste
2 tbsp soy sauce
2 tbsp mirin (sweet rice wine)
1 tbsp sugar
2 tbsp extra-virgin olive oil
4 x 180g blue-eye trevalla fillets
1 tsp sesame oil
1 tsp sesame seeds
2 tbsp Japanese pickled ginger
Broccolini, snow peas (or other greens)
Miso paste, mirin and Japanese ginger are available in larger supermarkets and Asian food stores.
1. Whisk the miso, soy, mirin, sugar and olive oil in a bowl until smooth. Slather the paste all over the fish, cover and refrigerate for 12 hours or overnight.
2. Heat an overhead grill until hot, and cover the grill tray with kitchen foil. Grill the fish for five minutes or until golden and caramelised; it should be a bit scorched on the edges without being burnt. There's no need to turn it, as it cooks very quickly.
3. Drizzle with sesame oil, scatter with sesame seeds, and serve with pickled ginger.
Serve with greens such as broccolini and snow peas, tossed in sesame oil and a touch of mirin