Directions

1. 1. Sprinkle the salt all over the fish and let sit refrigerated for at least 45 and up to 90 minutes. Rinse and dry the fish.
2. 2. Combine 3/4 cup of the miso with 3 tablespoons of the sake.
3. 3. Smear this mixture all over the fillets and let sit refrigerated again for 45 to 90 minutes.
4. 4. Rinse and dry again.
5. 5. Preheat the broiler, the rack should be about 4 inches from the heat source. Soak the ginger in cold water to cover. Combine the remaining misoand sake and smear over the flesh side of the fillets.
6. 6. Put on a nonstick or greased baking sheet and broil carefully, until the mixture bubbles but does not burn and the fish is done (the point of a thin-bladed knife inserted into its thickest part will meet little resistance).
7. 7. If the top threatens to burn before the fish is cooked through, move the rack down a notch or move the fish into a hot oven.
8. 8. Drain the ginger and use it to garnish the fish, serve immediately.