Ingredients (Serves 4 ):

Preparation:

1)	Sprinkle salt over each fish fillet and put in refrigerator for 2 to 3 hours (This technique draws out excess water and gets rid of some of the fishiness).
2)	Mix together Miso, sugar, sake and mirin in a bowl.
3)	Spread half the mixture in a container. Lay 2 cheese cloths on top (to make a double layer of cloth). Place fish fillets on cloth and lay 2 remaining cheese cloths over fish. Spread remaining mixture on cloth.
4)	Cover container with plastic wrap and marinate for 2 days in refrigerator.
5)	Grill marinated fish. Brush mirin/soy sauce mix on fish for a glaze before serving. ** The cheese cloth makes it very convenient for removing all excess marinade mixture from the fish. This prevents fish burning from the heat while cooking.           Fish placed between bottom and top layers of cheese cloths.