Rinse the cooled fish fillets, dry them and place them next to each other on a plate. Stir the lime juice with the soy sauce, teriyaki sauce, miso and toasted sesame oil, pour over the fish and marinate in the refrigerator for half an hour with the lid closed, turning once to the other side Heat the soy oil in a wide frying pan. Remove the fish from the marinade, dry it and roast it for about 5 min, turning it once to the other side. As a final step, pour the marinade into the frying pan and let it bubble up briefly. Arrange the fish on warm plates and baste with the juices.
Additional dish: Fragrant rice
Decoration tip: Arrange on a leaf.
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