Miso-Glazed Fish
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup mirin
- ¼cup sake
- 3tablespoons white or yellow miso paste
- 1tablespoon sugar
- 2teaspoons dark sesame oil
- 4salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each
Nutritional analysis per serving (4 servings)
450 calories; 26 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 36 grams protein; 577 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
- Step 2
Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
- Step 3
Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
- Step 4
Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.
- For a vegetarian version of this dish, substitute tofu, sliced about ⅔ inch thick, for the fish.
- Advance preparation: You can prepare the fish 12 hours before cooking.
Private Notes
Comments
When I added the miso and sugar to the hot sake/mirin, it flamed up and emitted a giant fireball that almost burned my eyelashes off. Did anyone else's preparation catch on fire? I had just turned the mirin/sake to low heat, and maybe I should have let it cool off first? After I stopped screaming I finished the recipe as directed and it was totally delicious.
One big problem cooking Japanese food in the US is one of the most important ingredients, mirin, is relatively hard to get. Most stores simply don't carry it. There's a company in California, Yaegaki, that makes real mirin in the US, as well as a decent everyday sake that is served as the house sake in every Japanese restaurant I've patronised on the West Coast. Don't use pre-salted mirin or sake when cooking Japanese food.
Pacific cod
Vodka for sake
Grocery store mirin
Broiler
Used my Food Saver vacuum sealer marinating dish to shorten marinating time to 40 minutes. Very good.
Would you do a whole salmon filet instead of pieces? How would you alter cooking method for it?
Followed the recipe exactly except used dark miso. Marinated Black Cod fillets for eight hours, then broiled as directed. Note recipe's tip to line pan with foil to avoid a mess to clean later.
Delicious. Made it with salmon. 3 minutes per side under the broiler and it was cooked perfect.