Pan-Seared White Miso–Marinated Fish

1. Make the white miso marinade.

Place the white miso in a bowl. Gradually mix in chicken stock, vegetable stock, or soy sauce diluted with water until the miso becomes smooth and loose enough to coat the fish evenly. Do not use plain water by itself to dilute the white miso. Add a splash of sake or dry white wine. Taste and add salt only if needed.

2. Marinate the fish.

Coat the fish fillets evenly with the white miso marinade. Add your choice of fresh herbs, such as thyme, tarragon, or shiso. Cover and refrigerate for at least two hours or, preferably, overnight. Before adding the raw fish, reserve some of the clean marinade to use later for the finishing sauce.

3. Prepare the fish for searing.

Remove the fish from the marinade. Using a slightly wet paper towel, gently wipe away the excess miso from the surface. Alternatively, wet your hands and gently remove the excess miso with your fingers. Leave a thin coating of miso on the fish for flavor and caramelization.

4. Infuse the oil and pan-sear the fish.

Heat cooking oil in a pan over medium heat. Add ginger, garlic, onion, or scallions and cook until their aroma comes out and they become lightly browned. Remove the aromatics from the pan so they do not burn.

Place the fish into the aromatic oil and sear until nicely golden. Turn the fish and sear the other side until cooked through. Keep the heat controlled because the miso coating can caramelize and brown quickly.

5. Make the miso pan sauce.

Remove the cooked fish from the pan. Add the reserved clean miso marinade along with a splash of chicken or vegetable stock. Gently reduce until the sauce develops a light, glossy consistency. Add soy sauce to taste and stir to combine.