Sprinkle the fish with salt. (This is to soak up the moisture and odor.)
Once the moisture has come out, pat dry with paper towels. If you're concerned about salt intake, wash it off and pat dry.
Mix together the ● ingredients.
Coat the fish in the mixture, then wrap with plastic wrap so it's airtight. You can also put it in a Ziploc bag.
Let sit in the refrigerator for 2-3 days (according to the thickness of the filets).
Wipe off the excess miso and grill (you can also lightly wash it off first).
Story Behind this Recipe
We often have this at our home. If you grill this on a fish grill, you'll get those great flavors of charred miso, but the clean-up tends to be rather difficult. You could cook in a baking or parchment paper-lined frying pan. I often use this marinade with cheap fish.
You can freeze it after Step 5. When you cook it, let it defrost naturally.
Miso burns easily. It's best if you flip the fish, but make sure the filets don't break.