← Back to Search Results
grilling American, Asian
Miso-Sake-Glazed Fish Fillets and Steaks Recipe-7580

Photo by: Joseph DeLeo
Comments: 0


Many years ago, I tasted a spectacular grilled ling cod that had been marinated in sake kasu, the dregs left from the fermentation of sake, the Japanese rice wine. The marinade both cured the flesh slightly and permeated it with a faintly sweet flavor. Grilling caramelized and glazed the surface. Kasu is very difficult to find but, happily, a combination of sake, mirin, and white miso produces a similar effect.

This marinade is spectacular with fatty or oily fish such as salmon, black cod, and bluefish as well as Chilean sea bass. White miso, a paste made of fermented soybeans, is golden in color and has a sweet, mellow flavor. Mirin is sweet Japanese rice wine. Both are available at health food stores and Asian markets.

You need to marinate the fish for at least 12 hours, so plan ahead.

Yield: Serves 4


Miso-Sake Glaze

  • 1 cup sweet white miso paste
  • 3 to 4 tablespoons dark brown sugar
  • ¼ cup sake
  • ¼ cup mirin (Japanese rice wine) or medium-dry sherry

  • Four 6-ounce fish steaks or fillets, such as salmon, sea bass, yellowtail, Chilean sea bass, black cod, or very fresh bluefish
  • 1 teaspoon olive oil


To make the glaze, combine all the ingredients in a medium saucepan and bring to a simmer over moderate heat. Reduce the heat to low and cook for 5 minutes. Set aside to cool.

Spread one third of the glaze over the bottom of a glass baking dish. Arrange the fish in the dish and spread the remaining glaze over the fillets or steaks to coat them completely.

Cover with plastic wrap and refrigerate for at least 12 hours, but no longer than 24 hours.

Bring the fish to room temperature 30 minutes before cooking.

To cook the fish, prepare a fire in a grill or preheat the broiler.

Scrape the glaze from the fish and discard. Pat the fish dry with paper towels and brush lightly with the olive oil.

Grill or broil 3 inches from the heat for 3 to 4 minutes. Turn and cook for 2 to 3 minutes longer, or until you feel no resistance when you insert a kitchen fork into the fish. Serve immediately.


You can prepare the glaze up to 2 months ahead and refrigerate it. The fish must be marinated for at least 12 hours, or for as long as 24 hours.

© 2001 Sally Schneider

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using salmon for this recipe.

399kcal (20%)
24mg (2%)
7mg (11%)
0mcg RAE (0%)
94mg (31%)
529mg (22%)
5g (27%)
25g (38%)
1mg (5%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
good-to-the-grain Good to the Grain
by Kim Boyce
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
martin-yans-china Martin Yan's China
by Martin Yan
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
lidias-italy Lidia's Italy
by Lidia Bastianich
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?