Wednesday, April 29, 2015

White miso marinated fish

White Miso Marinated Fish (Saikyo zuke)

This traditional dish using white miso can be made at home easily. The flavor from sake, miring and miso simply melts in your mouth!

Ingredients (for four):

Filet of fish* (see note below) 4 fillets
Sake 2 tablespoons
White miso** 4 tablespoons
Mirin 2 tablespoons
In a small bowl, mix sake, mirin and white miso. Place the fish fillets in a tray and coat them with the miso mix on both sides. Keep it refrigerated for 2 hours to over night.  Take the fillets out of the marinade and using a paper towel or a spoon, wipe off the miso. Miso on the fillets causes to burn. In a large frying pan, place a aluminum foil or baking sheet to prevent the fish from sticking to the pan (make sure to cut the baking sheet small enough to stay within the pan; otherwise the paper may catch a fire!).  Grill the fish for about a minuet to two on each side (just enough to see its color started to brown and do not over cook). 

*White fish are the best fish for this marinade such as black cod, tooth fish, red snapper, or spanish mackerel. Salmon are used often as well. 

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