Steps
- Place the kingfish slices in a large, shallow glass or ceramic dish. In a small bowl, mix the miso paste and water until smooth. Spread the miso mixture evenly over the fish. Cover with plastic wrap and refrigerate for 1 hour to allow flavors to infuse.
- Slice the nori sheets into ten 2cm-wide strips for wrapping later.
- Preheat the grill to high heat and line a baking tray with foil. Remove the fish from the marinade, place on the prepared tray, and discard the leftover marinade. Grill the fish, turning occasionally, for 4-6 minutes or until just cooked through.
- Slice the tofu crosswise into ten 1.5cm-thick pieces. Place each grilled fish slice on a tofu piece and secure by wrapping with a strip of nori.
