- In a suitably sized bowl mix together well the rice vinegar, miso paste, honey, soy/tamari sauce, sesame oil, ginger and garlic.
- Add the fish fillets to coat all over with the sauce and cover and refrigerate for 30mins (or as long as needed if prepared earlier in the day).
- Preheat the oven to 180C / 356 F and coat a baking tray / dish with a small amount or spray of cooking oil. Add the fish fillets and put the remaining marinade into a small saucepan on the hob. Bake the fish for 10 minutes, then baste with the juices and continue to bake for 10 more minutes. Meanwhile, simmer the marinade on the hob until reduced and syrupy (a few minutes only).
- Serve the fish drizzled with the miso glaze, and sprinkled with spring onions.
This recipe goes well with stir fried veg – pak choi, red pepper, carrot; or with brown rice or sweet potato wedges with an Asian slaw, or with steamed green vegetables.
This recipe also works well salmon fillets or skewers.