Kinmedai Snapper Recipe

1. Pat dry the kinmedai fillets with paper towels. Season both sides with kosher salt and white pepper.

2. Heat a heavy skillet over medium-high heat and add the oil. When shimmering, place the fillets in the pan skin-side down and sear until the skin is crisp and golden, about 2-3 minutes.

3. Carefully flip the fillets and cook 1-2 minutes more until the flesh is just opaque near the edges. Remove from heat and rest briefly.

4. In a small saucepan, whisk together miso paste, mirin, sake, sugar, rice vinegar, and grated ginger.

5. Bring to a gentle simmer over low heat, whisking until the glaze is glossy and slightly thickened, about 2-3 minutes. Remove from heat.

6. Brush a thin layer of the glaze over the seared kinmedai fillets, turning to coat. Allow the glaze to caramelize slightly on the surface, about 1 minute.

7. Plate the kinmedai, spoon any remaining glaze over the top, then scatter lemon or yuzu zest and chopped chives as a bright finish.