If anyone's interested in trying something a bit different, this is one of my childhood favorites and I make it pretty regularly now....only way my mom could get me to eat cooked fish.

3 Tbsp shiro miso
2 Tbsp mirin
1Tbsp rice cooking wine or sake
1/2 Tbsp sugar

mix till smooth
coat fish (I like salmon fillets for this), refrigerate for one or 2 hours and bake at 300-350 degrees till just about done, broil for a minute after

I'm guessing the amounts of the ingredients cause I don't measure when I make this, I just keep tasting till it tastes right, different brands of miso taste different so it's better to add just enough wine to make the miso disolve into a paste consistency, add some sugar, taste and then add more wine if needed.

Shiro miso, is also called white miso, it's creamy in color and sold at asian food markets (check the refrigerated section). Aka is the red variety, it's saltier than the white you can use either but you'll probably have to dilute and add more sugar to aka miso.

Mirin is sweetened sake, some higher end grocery stores sell this in their asian section. If you can't find it you can substitute by adding more rice wine and sugar.

You can marinate overnight-48 hours, if you do this rinse the fish briefly or the taste will be too strong, if you marinate for 1-2 hours I just cook with a thin layer of the miso on the fish.

so do you coat the fish or marinate in this mixture or do you first dredge the fish in flour and then coat with this>?

just coat the fish in the mixture, the consistency should be thick but watery enough so you don't have to spread it like butter. Ummm, kinda like the coat the back of the spoon thing I've heard about with batter. I guess creamy would be a better description.

I should just make some this weekend and measure everything out for this post.