Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by finely mashing 6 black garlic cloves with a fork and grating 1 tablespoon of fresh ginger into a small bowl.

2. 2

   Combine the mashed black garlic and grated ginger with 4 tablespoons of white miso paste, 3 tablespoons of mirin, 2 tablespoons of sake, and 2 tablespoons of soy sauce, mixing thoroughly to form a smooth glaze.

3. 3

   Place 600 grams of yellowtail fillets into a shallow dish, then evenly coat the fish with half of the prepared black garlic miso glaze; allow the fillets to marinate for 20 minutes at room temperature.

4. 4

   Preheat a grill pan or outdoor grill to medium-high heat, then lightly brush the grates with 1 tablespoon of vegetable oil to prevent sticking.

5. 5

   Carefully place the marinated yellowtail fillets skin-side down onto the hot grill and cook for 3-4 minutes until the skin is crispy.

6. 6

   Flip the fillets and generously baste them with the remaining black garlic miso glaze, continuing to grill for another 3-5 minutes, or until the fish is cooked through and flakes easily.

7. 7

   Remove the grilled yellowtail from the heat and let it rest for 2 minutes before transferring to serving plates.

8. 8

   Garnish each serving with thinly sliced 2 stalks of green onions and sprinkle with 1 teaspoon of toasted sesame seeds before serving hot.