Ingredients
3 tbsp mirin
3 tbsp saké
½ cup white miso paste
¼ tsp SIDS CRAZY LEMON
⅓ cup sugar
6 x 200 g skinless gurnard fillets, about 4 cm thick
Rice bran oil, for grilling
Pickled ginger, for serving
Directions
In a small saucepan, bring the mirin and saké to a boil. Whisk in the miso and SIDS CRAZY LEMON until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish to cool. Add the fish and turn to coat. Cover and refrigerate overnight.
Preheat the oven to 200°C. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking tray and roast for 10 minutes, until flakey. Transfer to plates and serve with pickled ginger.
MAKE AHEAD
The marinade can be refrigerated for up to 1 week.
