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Teriyaki's glossy glaze, entirely replaced with a reduced yogurt-and-miso sauce instead of mirin and soy sauce.
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Directly applying the logic of Middle Eastern kebab marinades, this dish uses lactic acid to tenderize the fish. Miso's fragrant, savory notes take on the role of teriyaki's characteristic charred aroma. A new kind of teriyaki, bright with tang rather than the usual sweet-savory glaze of mirin and soy. One reader who tried it with salmon and bonito reported that a slight fishy taste remained. The tang and fermented notes of yogurt and miso likely clash with the stronger oils of fattier fish, so a lean white fish (sea bream, cod, swordfish, etc.) is recommended instead.
Mix the yogurt, miso, and honey together to make the marinade.
Marinate the fish for at least 30 minutes, if possible.
Wipe off the excess marinade and cook both sides in a pan with heated olive oil.
Cook both sides thoroughly until lightly charred on the surface.
Plate and scatter with sliced green onion to finish.