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Ingredients
Method
- 4 snapper fillets
- 4 tbsp sake
- 4 tbsp mirin
- 4 tbsp miso paste
- 3 tbsp sugar
- Steamed kale, to serve
- Stir together the sake, mirin, miso and sugar in a shallow dish. Add the fish fillets, cover, and leave in the fridge overnight.
- When ready, preheat the grill to high. Place the fish on a baking tray, and grill for 3 mins on each side. Serve with steamed kale or your choice of greens.
10 mins
4 serving
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