1/4 cup shiro miso
3 tablespoons mirin (cooking wine)
1+1/2 teaspoons finely grated yuzu, grapefruit or lemon zest
700g hapuku, cut into 6cm pieces on the angle

In a small bowl combine the shiro miso, mirin and zest to make a runny paste.
Rub the fish with the marinade and leave to sit for 1-2 hours or overnight in the refrigerator.

Preheat the grill to hot.
Place the fish on a small grill tray and cook for 5-6 minutes or until the fish is white nearly all the way through and the marinade has begun to colour.
Transfer gently to serving plates.