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.
In a bowl, whisk together all marinade ingredients until smooth.
Place fish cubes in a shallow dish or resealable bag and pour marinade over them.
Toss gently to coat, cover, and refrigerate for 30 minutes (or up to 2 hours for more flavor).
Thread 2–3 fish cubes onto each mini skewer.
Reserve any extra marinade for basting (if desired).
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.
Sprinkle with sesame seeds and sliced scallions.
Serve with lime wedges or a drizzle of extra glaze if desired.
Chilled sake or a light Japanese beer
Pickled cucumber salad or seaweed salad
A soy-mirin dipping sauce on the side
4 servings