If you are keen to find out what Japanese people eat for breakfast in Japan, check out Taste Magazine Aug issue – I shared a traditional Japanese Breakfast: Grilled snapper, sweet egg roll, miso soup and rice
Preparation time: 10 minutes + overnight to marinate
Cooking Time: 5 minutes
2 fillets of Snapper, skin on
4 Tbsp Miso
4 Tbsp Mirin
2 Tbsp Cooking Sake
2 tsp Sugar
How to cook:
- Add Mirin and Cooking sake in a small pot and bring to the boil. Boil for 10 sec and turn off the heat to cool.
- Add Miso and sugar in the pot and mix well
- Cover fish fillet with paper towel and place in a zip lock bag
- Pour the Miso mixture into the bag and make sure it covers the paper towel and seal.
- Marinate the fish in the fridge overnight (at least 8hrs).
- Take the fish out from the bag, remove the kitchen paper (do not wash the fish under the water).
- Turn the grill to high and place tin foil on a baking tray.
- Place the fish on top of the tine foil (skin side up) and grill in the oven for couple of minutes or until fish is cooked.
- Garnish with sprouts or radish and serve with rice and miso soup!
Alternatively, place a medium-sized frying pan over medium heat. Place tin foil on the frying pan to avoid the fish from getting burnt, and place the fish on top. Cover with a lid and cook for couple of minutes, then flip and cook the other side for another couple of minutes or until the fish is cooked.
Note: You can substitute Snapper for Tarakihi, Kahawai, Trevally, Mackerel or any other white fish you prefer.
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