Miso Grilled Mullet


Serves 4
Ready in 25 minutes


2/3 Tbsp shiro miso (sweet/mild miso paste)
1 Tbsp rice wine vinegar
1/2 Tbsp sesame oil
1 tsp honey
½ tsp ground ginger
¼ tsp white pepper powder
1 Tbsp sesame seeds
Approx 500g mullet fillets (or any fresh fish fillets)
1 spring onion, sliced into long pieces


Cooking Method

1. In a small bowl combine all the ingredients except the fish.

2. In a dish, use fingertips to coat fish fillets gently with marinade, add the spring onion lengths and set aside for ten minutes to marinate.

3. Heat oven to 200° C on grill. Line a baking tray with baking paper and set a rack on top.

4. Carefully lay the fish fillets and spring onion pieces on the rack, and spoon over any left-behind marinade.

5. Grill for 10 minutes until the fish fillets and just cooked through and starting to crisp up at the edges.

6. Serve with steamed short-grain rice and Asian greens.

Al Reckons

Any fish, really, works well with this method but Japanese cooks traditionally like to pair miso with an oily fish like mullet or mackerel; it pairs well with the umami richness of miso and is balanced with a little sweetness from honey and nutty sesame oil.

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