Miso Yaki (Broiled Miso [fish])

This tasty broiled fish is marinated prior to cooking and packs a nice flavor. If not overcooked, the fish should also be very tender and juicy.

A Note on Broiling:
Broiled fish is a huge part of the Japanese diet. Thus, every kitchen stove is equipped with a fish broiler. I'm not sure the best way to go about this in America, but baking the fish in an oven would probably be effective. Just research good temperatures to bake the type of fish you choose.

Miso Yaki - 2 servings (this makes quite a lot of marinade, so if you have less fish, cut back slightly or else a lot of miso will go to waste!)
250 g (8oz) White Fish (I used Hokke, which is a type of mackeral)
1/4 cup sugar
2 tsp vinegar
2/3 cup miso
1 tsp fresh ginger
1 tsp green onion - chopped
1/4 cup white wine (White grape juice can be substituted for wine. I couldn't find any white grape juice at my grocery store, so I got the wine)

Cut the fish in 1/2" fillets. Mix the remaining ingrediants and marinate the fish for apx 20 mins. Broil the fish, skin side down, turning once after apx 5-7 minutes.

Great when served with rice and Miso Soup!

**A Note on Broiling Fish!**
To those of you living in Japan (Shout-out to other JETs!), you most likely have a fish broiler in your stove!

Ta-da!
There will probably be a metal cover on top of the stove. Remove it when broiling your fish! (I forgot this time-- OOPS!!!) Put a little bit of water in the bottom of the broiler pan to make cleaning up easier, and to help the fish stay moist while cooking.
Fish is done when it's nicely browned and flakes easily off of the bone.

And I guess if worse comes to worse, we're in Japan! They eat raw fish all the time over here!!

Cheers!

--JeJira