Miso paste, a staple in Japanese cuisine, is a versatile ingredient known for its umami-rich flavor. Made from fermented soybeans, it can enhance a variety of dishes beyond traditional soups.

The salty-sweet, umami-packed miso marinade is one of the stars here. White or yellow miso paste are recommended, as they’re milder than darker miso pastes and won’t overpower the other flavors.

1. To make the marinade, mix together the white miso paste, sake, garlic cloves, grated garlic and ginger, caster sugar and rice vinegar and place in a shallow non-metallic bowl. Add the fish and ...

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