Miso Kingfish

4 fillets kingfish
2 tsp salt
2 tbsp saké
Miso Marinade:--
3 tbsp saké
6 tbsp miso (saikyo miso or white miso)
3 tbsp mirin (if you use white miso, use 2 tbsp mirin instead 1½)

2 to 3 Days Beforehand:
Sprinkle salt over the fish and set aside for 30 minutes. Salt will draw excess moisture and any fishy smell from the fish. Put 6 tbsp miso, 3 tbsp mirin, and 3 tbsp saké for the Miso Marinade in a bowl. Mix all together and pour the marinade into a flat bottom airtight container.
Pour 2 tbsp saké over the fish to rinse off the salt. Gently pat dry with paper towel to remove the moisture. Do not wash the fish under water. Place the fish in the container and coat both sides with the marinade. Slather the fillets with the marinade. Cover the lid and keep in the fridge for 2-3 days. You can freeze up to 2-3 weeks.
To Cook the Fish:
Preheat oven to 200°C. With your fingers, remove the marinade off the fish completely. Do not leave excess miso on the fish, otherwise the fish will burn easily. Place the fish skin side up on baking pan lined with baking paper or silicone baking sheet. Bake the fish until the edges are browned and the flesh is cooked through, about 20-25 minutes. Do not flip the fish while baking as the flesh is very flaky. Carefully remove the fish with a spatula and remove any burnt miso around the fish. Serve immediately. I serve the fish with thinly sliced red radish and a small green leaf from my backyard for additional colour.
Inspired by Namiko Chen