Fish marinated with Saikyo or white miso

((7-49 hours/10 minutes)) - [4] - {broil HI} - (step) 
 
 
Special tools/equipment
 
 
Time total: 7-49 Hours
Time work: 10 minutes
Time cooking: 5 minutes
Time present: 20 minutes
Makes: 4 servings
Broiler setting: high
 
INGREDIENTS
 
300 grams/1 cup saikyo miso 
15 ml/16 grams/1 tbsp cooking sake 
30 ml/ 33 grams/2 tbsp mirin 
16 grams/1 tbsp grated ginger 
30 ml/26 grams/2 tbsp grape-seed oil 
500-700 grams/1-1.5 Lbs 4 sea-perch fillets, skin on
1 Lemon in wedges
 
 
METHOD
 
In a bowl, mix miso,sake,mirin,ginger and oil.
Add the fish and the miso marinade to a non reactive container, taking care to ensure that the filets are covered on both sides.
Keep at room temperature less than 72ºF for 6-8 hours or in the refrigerator for up to two days.
Turn the filets every so often to ensure an even coating.
Preheat the broiler 
Gently clean most of the marinade from each filet with a spatula.
Place the filets on a tray skin side up and broil about 3 inches from the heat source for about 3 minutes. The skin will start bubbling and slightly charring.
Flip the filets and finish cooking for about 2 minutes (depending on the thickness of your fish.