4 whole medium sardines, (about 350 g/12 oz), cleaned and gutted, or 4 dark fish fillets, such as mackerel
1 teaspoon salt
1½ tablespoons red miso paste
4 teaspoons sake
1 teaspoon rice wine vinegar
2 tablespoons grated daikon, for garnish
Soy sauce, to taste
Lemon wedges
Serves 4
Preparation time: 10 mins
Cooking time: 8 mins
1 Rub salt onto sardines and leave for 5 minutes. Rinse well to remove excess salt and blot with paper towel to dry.
2 Combine miso paste, sake and vinegar in a small bowl. Using a plastic spatula, spread a little of the miso mixture on a lightly greased griller tray and lay sardines on top. Spread remaining miso mixture over sardines and place under a pre-heated grill.
3 Grill the sardines for 4–5 minutes on high heat, then turn over and grill for another 4–5 minutes or until lightly browned and cooked through. Arrange sardines on a platter with a pile of grated daikon and a few lemon wedges on the side. Drizzle daikon with soy sauce to taste before serving.