¾ cup mirin
2 cups white miso paste
1 ¼ cups granulated sugar
¼ chopped scallions (or more)
1 tbps. freshly grated ginger (or more)
8-12 yellow perch fillets
Bring the sake and the mirin to a boil in a saucepan for about 20-30 seconds to boil off the alcohol. Turn the heat down to low and add miso paste, mixing with a wooden spoon. After the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature. Add scallions and ginger. Pat fillets thoroughly dry with paper towels.
Put fillets in gallon size zip lock bag and cover with marinade. Place in refrigerator for 24-72 hrs flipping bag over occasionally.
Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
Adapted from California Sea Grant