Mini Miso-Glazed Fish Skewers

Mini Miso-Glazed Fish Skewers
DifficultyBeginner
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These tender, flavorful skewers are made with cubed white fish — like cod or halibut — marinated in a sweet-salty miso glaze and grilled until caramelized and just cooked through. The miso adds an umami depth, while sake, mirin, and a touch of honey round out the flavor. Serve with a sprinkle of sesame seeds and scallions for a restaurant-quality starter.

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
12 mini skewers
For the Marinade
 2 tbsp white miso paste
 1 tbsp sake
 1 tbsp mirin
 1 tbsp soy sauce
 1 tsp honey or brown sugar
 1 tsp sesame oil
 1 tsp grated fresh ginger
For the Skewers
 12 oz firm white fish (like cod, halibut, or sea bass), cut into 1-inch cubes
 12 small bamboo skewers, soaked in water for 20 minutes
 Toasted sesame seeds, for garnish
 Thinly sliced scallions, for garnish
 Lime wedges, for serving (optional)
Make the Marinade
1

  • In a bowl, whisk together all marinade ingredients until smooth.

Marinate the Fish
2

  1. Place fish cubes in a shallow dish or resealable bag and pour marinade over them.

  2. Toss gently to coat, cover, and refrigerate for 30 minutes (or up to 2 hours for more flavor).

Assemble the Skewers
3

  1. Thread 2–3 fish cubes onto each mini skewer.

  2. Reserve any extra marinade for basting (if desired).

Cook the Skewers
4

Grill or Grill Pan:

  • Preheat to medium-high. Lightly oil the grates.

  • Grill skewers 2–3 minutes per side, basting once with reserved marinade if using, until golden and slightly charred.

Oven Broil Option:

 

  • Place on a foil-lined baking sheet and broil for 4–5 minutes, turning once, until lightly caramelized.

Garnish and Serve
5

  • Sprinkle with sesame seeds and sliced scallions.

  • Serve with lime wedges or a drizzle of extra glaze if desired.

Pair With
6

  • Chilled sake or a light Japanese beer

  • Pickled cucumber salad or seaweed salad

  • A soy-mirin dipping sauce on the side

Ingredients

12 mini skewers
For the Marinade
 2 tbsp white miso paste
 1 tbsp sake
 1 tbsp mirin
 1 tbsp soy sauce
 1 tsp honey or brown sugar
 1 tsp sesame oil
 1 tsp grated fresh ginger
For the Skewers
 12 oz firm white fish (like cod, halibut, or sea bass), cut into 1-inch cubes
 12 small bamboo skewers, soaked in water for 20 minutes
 Toasted sesame seeds, for garnish
 Thinly sliced scallions, for garnish
 Lime wedges, for serving (optional)
Mini Miso-Glazed Fish Skewers
IngredientsDirections
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