来源NYT TIMES。写给自己看。在原配方基础上略有删减。我用的白味增，原方说红味增更好。三文鱼也能按此配方处理。原方用broiler，我觉得太麻烦，直接用锅子煎。对原方有兴趣的请戳 https://cooking.nytimes.com/recipes/6450-black-cod-broiled-with-miso?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1
混合前三种调料，小火加热，至混合均匀。
鱼放入调味汁中，腌一天后拿出来煎熟就能吃啦
原方的方法如下，懒得翻译了……
Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.
