Miso Sea Bass (or Other Types of Fish)

Marinating

1. Clean the fish fillets and pat dry with paper towels. Make sure the skin is as dry as possible if you want it crisp.
2. Add the miso, sake and mirin to a non-reactive or glass container with a tightly closed lid. Mix till all the miso has been dissolved in to the liquid.
3. Place the piece of fish down in the marinade, flesh down, skin up. Try not to let the marinade touch the skin or it'll be wet and won't crisp up.
4. Allow to marinate for 1-3 nights (ensuring the fish does not expire in the meantime!) If you only marinate it for 2 hours, the flavor won't permeate the fish. (See Tip 2 below for how to get more flavor if so.)

Cooking

1. Before cooking, remove from the marinade and wipe off any sauce on the skin (it will burn.) It's OK to have some marinade on the flesh, but not too much.
2. Allow the fish to come to room temperature (10-20 minutes) before cooking. Place fish skin facing up on parchment paper or aluminium foil (recommended if broiling.) Cooking time will differ depending on fish used.
3. For Chilean Sea Bass/ Black CodBroiling: preheat the broiler to medium (500ºF/260ºC) and broil the fish on the medium rack for 7-10 minutes till the skin is golden brown. (Exact time depends on how thick the fish is.)Baking: Bake for 15-20 minutes in a preheated oven at 425F/218C/ 198C fan till the skin is blistered and fish is cooked.Bake for 15 minutes at 350F/180/160C then briefly broil to sear the top (or till the internal temperature is 55C/135F.)
4. For BarramundiBake for 15 minutes at 350F/180/160C then briefly broil to sear the top (or till the internal temperature is 55C/135F.)Note: Cooking time will change if you use different fish.