To make the miso sauce: Pour the mirin and sake into a small pot and boil on medium heat for 2 minutes. Lower the heat and add in your miso and sugar. Stir well to combine and set it aside to cool down for 5 minutes.
Place the hake into a flat dish, pour over one third of the miso sauce and let it marinade in the fridge for a minimum of 30 minutes, or for best results, overnight.
While the hake is marinating, pour the rest of your reserved miso sauce into a small pan, and simmer for 15-20 minutes until it has slightly thickened.
Remove the hake from the marinade and set onto a lined baking tray and bake in the oven for 10 minutes at 190 degrees fan or in an air fryer for 10 minutes.
Take the hake out and pour the sauce over, sprinkle with a mixture of white and black roasted sesame seeds. Set it back into the oven or air fryer for a further 1-2minutes until the hake is fully cooked through and the top of the fish is beginning to caramelise.
For the black rice salad: Whisk the miso and rice vinegar together until smooth. Add the yoghurt, ginger, garlic, soy sauce and sesame oil. Mix well and set aside.
In a large mixing bowl, add your black rice, white rice, edamame, red pepper, scallions and banana shallots. Pour over the salad dressing and mix well.
Serving Suggestions
To serve: Scoop some rice salad onto a plate, set your hake on top and further garnish with some spring onions and sesame seeds.
