Barramundi in Miso-Plum Sauce
Mt. Fuji from the Yokohama / Kyoto bullet train Japan
3 lbs. barramundi fillets, thawed
Marinade:
1 c. white miso paste
2/3 c. coarsely chopped palm sugar
1/3 c. dry sake
¼ c. plus 1 T. mirin
Combine the marinade ingredients in a large bowl and microwave until the sugar and miso melt and the mixture is smooth. Do not boil.
Cut the fish into 2 oz. portions. Place in a large plastic resealable bag and pour marinade over them. Press out excess air, seal and refrigerate for 6 to 8 hours. Remove fish from refrigerator about 30 minutes prior to cooking. Preheat oven to 400 degrees F. Arrange the fish fillets in a single layer in a baking dish, leaving space between the fillets. Pour in enough marinade to reach one-fourth of the way up the fillets. Bake, basting the fish with the marinade in the dish after 10 minutes, until just cooked through. If dish is flame proof, broil briefly to brown top if desired. Boil remaining marinade and reserve for garnishing platter.
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