INGREDIENTS
4 tbsp red miso paste
4 tbsp white wine (I used sauvignon blanc)
2 tbsp white wine vinegar
2 tbsp rice cooking wine
3 tbsp sugar
2 fillets of white fish (I used Hake)
sesame seeds for garnish (optional)
DIRECTIONS
Mix all of the ingredients (except fish!) in a tupperware container until well combined. Place the fish inside the container, cover, and marinade in the refrigerator for a few hours (I marinated them for 4 hours).
When ready to cook, heat an oiled pan to medium high and cook the fish for about 4 minutes per side, until cooked through (you may need to adjust the time depending on the thickness and type of fish you use).
While the fish is cooking, pour the leftover marinade in a sauce pan and reduce for a few minutes. This creates a delicious sauce for the fish.
Garnish with sesame seeds (optional) and enjoy!
Source : After Dinner Dance
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