Grilled Miso Fish with Snow Pea Salad

clean umami, a contrast of warmth and freshness

This dish is built around the classic Japanese pairing of miso and fish, where a short marinade delivers depth of flavor and grilling enhances the natural sweetness of the flesh. A crisp, fresh snow pea salad balances the dish with lightness and texture.

Ingredients (serves 2)

Fish

• 2 fish fillets (white fish or a rich, oily fish such as black cod, halibut, or salmon), about 150–180 g each

• 2 tablespoons light miso (shiro miso)

• 1 tablespoon mirin

• 1 teaspoon sake (optional)

• 1 teaspoon sugar or honey

• 1 teaspoon sesame oil

Snow pea salad

• 150 g snow peas

• 1 teaspoon sesame oil

• 1 teaspoon lime juice or rice vinegar

• 1 teaspoon light soy sauce

• 1 teaspoon toasted sesame seeds

• optional: thinly sliced scallion or radish

Method

Fish

In a bowl, mix the miso, mirin, sake, sugar, and sesame oil into a smooth paste. Pat the fish fillets dry with paper towels and coat them evenly with the marinade. Cover and refrigerate for 30–60 minutes.

Preheat a grill, grill pan, or oven grill. Gently wipe off excess marinade from the fish to prevent burning.

Grill the fish over medium-high heat for 3–4 minutes per side, until lightly caramelized on the outside and juicy inside. If using an oven grill: 220°C (425°F) for about 7–9 minutes.

Salad

Blanch the snow peas in boiling water for 30–40 seconds, just until slightly tender. Immediately transfer to ice water, then drain and pat dry.

In a bowl, combine the sesame oil, lime juice, and soy sauce. Add the snow peas, sesame seeds, and any optional ingredients. Toss gently.

To serve

Arrange the snow pea salad on a plate and place the grilled fish on or beside it.
Serve with:

• steamed jasmine or short-grain rice

• pickled ginger

• a few drops of chili oil for contrast

A dish that is simple, elegant, and deeply Japanese—minimal ingredients, maximum flavor.