This really is astonishingly easy. Sit gaping at your plate in astonishment with chopsticks aloft thinking 'blimey, I'm good' easy.
You will need
A thick piece of meaty white fish (with skin on) such as halibut. Mine was 200g. Little piggy wiggy.
And for the marinade
1/8 cup of sake
1/8 cup of mirin
1/4 heaped cup of sweet white miso
1 1/2 tablespoon caster sugar
Method
Mix the marinade ingredients together in a non reactive bowl and plunge in the white fish. Cover with cling film and leave in the fridge for 24 hours or so.
Heat the grill to high.
Lift the fish out of the marinade and give it a gentle shake to get the excess gunk off.
Put onto a non-stick oven tray skin side down and grill until very dark brown and the flakes separate easily.
I had mine with japanese rice and wilted and wrung dry spinach which I had sprinkled with toasted sesame seeds.
I also had a glass of chilled sake. Of course.
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