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miso-glazed fish

February 13, 2016

here’s the original recipe:

tablespoons white miso paste
2 tablespoons water
2 tablespoons mirin
2 tablespoons sake
1 tablespoon brown sugar

2 (7 ounce) black cod fillets

simmer all but fish together for 3 min, pour over fish on baking sheet, and broil 5 min on each side.

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recipe by chef Nobu Matsuhisa

 

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UPDATE:

Got it! This is one of my favorite fish recipes. Usually I just throw fish on a hot cast-iron, squeeze a little lemon juice on there, and call it good – that’s my typical “fish recipe”.

This is my new go-to fish recipe!

heat the cast iron on medium-high with a thin layer of sesame oil and veg oil

separately, in a small saucepan or frying pan, combine over low heat
(this is more than enough for one small 4oz fish fillet, and would be enough for 2, but any more than that and you should double or triple this.)
1T water
1 t sesame oil
1 t fermented black bean paste or chili-bean paste (sub. miso if you don’t have this)
1 T sake and 1 T mirin, or 2 T of one if you only have one
1/2 t or so of the crumbly onion and chili bits from la jiao jiang (opt.)
1/2 T miso
a few dashes of liquid ginger or a little minced fresh ginger
1/2 t black sesame paste (opt., if you like it sweet, or a pinch of brown sugar)

stir often and cook down for about 3 minutes, until thickened.

throw (defrosted) fish into cast iron. let cook for a minute or so, then pour a little sauce over the top. cook til done on one side (just 2 or 3 min for a thin fillet) and flip, pouring the rest of the sauce over the top.

serve hot, with rice, or veggies, or basically anything.

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i had this with roasted squash (it’s february!) and it was great. i picture sichuan blistered green beans or a big green salad with this once it warms up out there.

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