Broiled fish pickled in miso (misoyaki)

serves

• 2 marlin (kajiki) steaks (2/3 lb. or 300 g)
• 1/8 t. salt
• 1 square cheesecloth

• 14 oz. (400 g) white miso
• 3 T. mirin (sweet rice wine)
• 2 T. each: rice wine, sugar

• 1/2 lemon

Directions

Wash the fish. Cure in salt for 30 minutes.

Wash the salt off the fish, ghen sprinkle 1 tablespoon rice wine over the fish, and dry. Wrap in one layer of white cheesecloth (illus. 1).
Mix 14 oz. (400 g) white miso,3 T. mirin (sweet rice wine),2 T. each: rice wine, sugar thoroughly and allow the fish to pickle in it (illus. 2 ) for about one day. Open the cheesecloth and remove the fish steaks (illus. 3). Rinse clean. Broil in the oven under medium heat (350° to 400° F or 177° to 204° C) until done, about five minutes. squeeze on some lemon juice before serving.

Other types of fish that do not have too many bones may be used in this recipe, such as oil fish, cod, or slate cod croaker, etc.

The fish may be pickled in the miso for 2 to 3 days,but no more than 3 days; otherwise the fresh flavor of the fish will be absorbed into the miso paste. The sami is true when pickling vegetables.