Pat the tai fillets dry with paper towels. Trim any ragged edges. Score the skin lightly (1–2 shallow diagonal cuts) if skin-on to help it cook evenly.

Make marinade

In a small bowl combine 3 tbs white miso, mirin, sake, light soy sauce, sugar, neutral oil, kosher salt and black pepper. Whisk until smooth and slightly glossy.

Marinate

Spread about 1/2 tbs (or a thin coating) of the marinade on the flesh side of each fillet (reserve most of the marinade for later use if desired). Place fillets in a shallow dish, cover, and refrigerate for 20–30 minutes to season — do not over-marinate or the salt from the miso will begin to cure the fish.

Bring to room temperature

Remove fish from fridge 10 minutes before cooking so it comes closer to room temperature for even cooking.

Dry Miso Topping (crust)

Prepare dry miso mixture

In a small bowl combine 2 tbs white miso paste with 1 tsp neutral oil, then stir in 3 tbs dry panko breadcrumbs, 1 tbs grated Parmesan (if using), 1 tsp toasted sesame seeds and 1/4 tsp yuzu kosho or lemon zest (if using). Mix until the dry crumbs are evenly coated and form a slightly tacky, spreadable mixture. Adjust texture with an extra 1/2 tsp oil or 1/2 tbs panko if too wet or too dry.

Apply topping

Using a small spatula or back of a spoon, gently press about 1 to 1 1/2 tbs of the dry miso mixture onto the top (flesh side) of each marinated fillet, creating an even 1/8–1/4-inch layer. Smooth edges so the crust adheres.

Cooking

Preheat oven or broiler

If finishing under a broiler: preheat broiler to high and position an oven rack 6–8 inches from the element. If finishing in the oven: preheat oven to 425°F (220°C). Heat a medium ovenproof skillet over medium-high heat.

Sear (optional for texture)

Add 1 tsp neutral oil to the skillet until shimmering. Place fillets flesh side down and sear 30–45 seconds to set the miso crust and give a bit of color. Turn gently and sear skin side 30 seconds if skin-on. Do not fully cook through; this step is to develop color.

Finish cooking

Transfer the skillet with fillets to the oven and roast 6–9 minutes (depending on thickness) until the fish reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, and the miso crust is lightly browned. If using a broiler, slide the skillet under the broiler and broil 3–5 minutes until the crust is golden — watch closely to avoid burning.

Rest

Remove fish from oven and let rest 2–3 minutes. The residual heat will carry the fish to finish cooking and juices will redistribute.

Garnish & Serve

Transfer fillets to plates. Sprinkle sliced scallions and microgreens or shiso leaves over the top. Serve with lemon or sudachi wedges and a small drizzle or side of light soy sauce or ponzu. Encourage diners to squeeze a little citrus over the crusted top just before eating to brighten the flavors.

Wine/tea pairing suggestion (optional): Serve with a crisp, dry white wine such as Sauvignon Blanc or a light chilled Junmai sake, or roasted green tea (hojicha) for non-alcoholic option.