Japanese Miso-Marinated Fish and Rice

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I created this recipe based on the tradition among Japanese monks of eating a simple meal of fish over rice.

Marinade:
2 Tbs. Soy sauce
1 Tbs tangerine juice (or orange juice)
1 Tbs. Mirin (Japanese rice wine)

Paste for Broiling:
1 Tbs + 2 tsp. Miso paste
1 Tbs. Hot water
1 tsp brown sugar
1 tsp mirin
2 tsp toasted sesame oil

1 lb fish filets (see note)

Note: I use a lot of different kinds of fish for this recipe. Any firm, white-flesh fish works well, like cod or tilapia. Salmon works nicely, too.

Cut fish into 4 equal pieces. Mix marinade in a shallow plastic or glass container. Add fish to marinade, turning to coat. Let marinate in refrigerator for 1 hour.

Preheat broiler. Remove fish filets from marinade and place in a glass baking dish or on a baking sheet lined with aluminum foil. (The broiled paste can be very messy to clean up.) Spoon ½ of miso mixture over four fish filets. Place under broiler for 2-3 minutes (depending on thickness of fish). Turn fish with large spatula. Spoon remaining ½ mix mixture over the other side of fish filets. Place under broiler for 2-3 minutes until fish is cooked through. Serve over a dish of cooked (short grain) rice.