3 fillets of white fish
3 T miso
3 T rice wine
2 T vegetable oil
Mix the rice wine and miso together to make a paste. Lay fillets flat on a dish and spread miso mixture on the fillets. Cover and marinate in fridge for 4 hours to overnight.
Heat oil in nonstick skillet over medium high heat. Panfry the fish until both sides are evenly browned, about three minutes per side. Serve with steamed white rice.