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Red miso rocks, but half a cup seems like a lot. Maybe not marinating the fish will solve the salt issue. Did you use full sodium soy sauce? Did you also season the fish? Was the white rice in the mixture over done?

That looks really good! I love anything coated in miso, but I've never used red miso before.

Andrew: The original recipe called for 1 cup of miso. I cut the recipe in half based on a comment from the page I snagged it from. I did use full sodium soy sauce, but the only seasoning the fish got was according to the recipe (sesame oil and the miso glaze). The white rice in the mixture was fine, it just took a long time to cook.

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