1 cup sake
1 cup mirin
3 tablespoons miso paste
3 tablespoons raw sugar
2 crushed garlic cloves
a pinch of salt and a couple grinds of fresh pepper
2 cups white wine
1 heaping tablespoon paprika
*let the fish marinade overnight
Place fish skin down and place under broiler for 3-4 mins, or until golden brown and crispy.
At this point juices can begin to puddle around the fish and start to burn under the broiler, I transfer the fish to a new pan for the other side of the fish to avoid smoking. No one likes to smell something burning right before being served.
Allow the skin side to get crispy, but DO NOT BURN THE SKIN. it will turn black but should not smell burnt. This is another reason why transferring the fish to a new pan can also be helpful.
I made a fresh pesto with a splash of cream for our sauce. Use a sauce that compliments your veggies being served under the fish.
I served my fish skin side down, over carrot and potato mash with steamed green beans and sweet local corn. Garnish the plate with your sauce and serve. ENJOY!