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Miso-Glazed Fish

5.0(4204)

Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can’t imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I’ve reduced the sugar considerably.

by Martha Rose Shulman

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JapaneseDinner, Easy, Seafood, Main Course

Servings

4 servings

Total time

3h 30m

Calories / serving

450 kcal

Ingredients (6)

serves

1/4 cup mirinmirin
1/4 cup sakesake
3 tablespoons white or yellow miso paste
1 tablespoon sugarsugar
2 teaspoons dark sesame oiloil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces eachsalmon

Instructions (4 steps)

01Combine 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.
02Pat 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.
03Light 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.

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