Prep Time:30 Minutes
Cook Time:PT40M10 Minutes
- 1 ½ pounds fish, cut into four 6-ounce portions (such as cod, black cod, halibut, salmon)
- ½ cup sake
- ½ cup mirin (Japanese cooking wine)
- 1 cup white miso
- ¼ cup sugar
- ¼ cup brown sugar
- 680.39g fish, cut into four 6-ounce portions (such as cod, black cod, halibut, salmon)
- 118.29ml sake
- 118.29ml mirin (Japanese cooking wine)
- 236.59ml white miso
- 59.15ml sugar
- 59.15ml brown sugar
Traditionally this recipe is made using Kasu, the lees (residue) from brewing sake, but this version is equally delicious using white miso. The fish is tremendously flavorful from a long marinade and beautiful, sweet caramelization.
Bring sake and mirin to a boil in a saucepan. Burn off alcohol, lower heat and add miso paste.
Mix and cook over low heat until smooth for approximately 20 minutes. Stir frequently to prevent burning.
Add sugars and stir until smooth and dissolved. Remove from pan and let cool in fridge, stirring occasionally.
When sauce is cool, pat fish dry and place in marinade, covering all surfaces, for 12-48 hours.
Preheat broiler. Place fish on a lined sheet pan, skin side down. Cook under broiler for 5 minutes. Flip fish over and finish cooking for 5 minutes. (If broiler is not available, bake in 375°F oven for 7 minutes
on each side or until desired caramelization).
Leftover marinade can be brought to boil in a saucepan, then used as a sauce for fish.
Fish may also be pan-fried in a small amount of oil for 3-5 minutes per side.
If Sake Kasu is available adjust the recipe by using it to replace half of the miso.
Fish can be frozen in marinade to be ready for a quick and easy future meal.
Serve with rice or wasabi mashed potatoes and a light salad for a delicious meal.
Recipe requires 12-24 hours of marinating time.